Beef Stew

By Jaclyn

Ingredients

• 4 T. olive oil
• 2 lbs. onions, sliced
• 1 T. sugar
• 1 cup flour
• 1 tsp salt
• 1 1/2 lbs beef stew meat or beef round cut into 1 1/2" cubes
• 1 1/4 cups beer
• 1 beef bouillon cube
• 3/4 cup water
• 6 carrots, peeled
• 2 potatoes, peeled

Preparation

Step 1

Preheat oven to 350

Heat 2 Tbl. oil in oven proof casserole pan. Add onions, lightly brown over low heat, about 15 minutes. Sprinkle with sugar. Cook 3 minutes to carmelize. Remove to a bowl.

In a bag, mix flour and salt. Dredge beef shaking off excess flour. Heat 2 Tbl. oil. Brown beef in small batches on all sides. Remove to bowl.

Add beer, bouillon and water to pan. Cook over medium heat, scraping up any brown bits. Return beef and onions to casserole. Add carrots and potatoes. Bring just to a boil.

Cover casserole, place on center rack of oven and bake for 1 hour. Uncover and bake 15 minutes more. Serve over noodles or plain.