Beef & Beer Stew

December 2007
Beef & Beer Stew

by 22 people

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Serve with crusty bread on the side of this stew—you'll need it to mop up every drop.

Makes: 8 servings

Prep: 30 mins

Cook: 3 hrs

Ingredients
  • 5 pounds beef brisket, cut into 2-inch cubes
  • Salt and pepper
  • 1 stick  (4 ounces) butter
  • 4 pounds onions, sliced
  • 6 tablespoons flour
  • 1 12 ounce bottle  dark beer
  • 3 cups beef broth
  • 3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and quartered
  • 1 cup milk
Directions
  1. Preheat the oven to 325 degrees . Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet.
  2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.
  3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes.
  4. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.
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