Beef and Onions braised in beer

By kylaroy7

Jamie Oliver

Ingredients

• 3 3 3 T olive oil
• 2 2 2 oz unsalted butter
• 1 1 12 lb 12 oz chuck beef steak, cut into cubes
• 2 2 2 oz flour
• 1 1 1 pint beer
• 3 3 3 large onions, thinly sliced
• 1/2 1/2 1/2 pint beef stock
• 1 1 1 T muscovado sugar
• 2 2 2 bay leaves
• 1 1 1 T red wine vinegar
• 1 1 1 t fresh thyme
• 1 1 1 bouquet garni
• salt and pepper

Details

Adapted from google.com

Preparation

Step 1

Heat the oil and butter in large heavy pan over high heat. Season the beef. As soon as pan is smoking, add the beef and brown on all sides. Remove from the pan with slotted spoon and set aside.

Add the onions to the pan and brown them lightly in the fat used to brown the meat. Add the thyme and bay leaves and stir to combine. Remove the onions and set aside. Add the flour to the pan and stir over a low heat until the resulting roux is a dark-gold color. Pour in the ale, and the stock, sugar and vinegar. Season to taste. Bring to the boil, stirring and simmer over a very low heat for 15 minutes until slightly reduced and thickened.

Preheat over to 325 degrees. Layer up the meat and the onions in casserole dish, placing the bouquet de garni in the center. Strain the sauce through a very fine sieve over the meat mixture, then cover and cook in the oven for 3 hours until the beef is tender and the sauce has reduced and slightly thickened.

Remove the casserole from the oven and discard the bouquet de garni. Allow to stand for a few minutes and skim off the fat. Season to taste and serve with mashed potatoes and steamed cabbage, if desired.