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Ingredientes
- 4 lb Beef stew meat, 2" cubes
- 1 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 2 Tbsp. Flour, to 3 tb
- 3 Tbsp. Unsalted butter, to 4 tb
- 3 lrg Onions, thinly sliced
- 24 ounce Belgian beer
- 2 sprg thyme, to 3 sprigs
- 2 x Bay leaves
- 1 1/2 Tbsp. Red currant jelly
- 1 Tbsp. Red wine vinegar
Direcciones
- 1. Season beef cubes with salt and pepper and coat with flour. Shake off any excess.
- 2. In a large, heavy skillet, heat 2 Tbsp. of butter over high heat till warm, but not smoking. Add in beef cubes and saute/fry till nicely browned on all sides. Work in batches so as not to crowd beef cubes or possibly they will steam instead of saute/fry. Add in another Tbsp. of butter, if needed.
- Transfer beef to a heavy Dutch oven.
- 3. Heat remaining 1 Tbsp. butter in the same skiller over medium heat.
- Add in onions and cook, stirring occasionally, till browned, about 15 min. Combine onions and meat in Dutch oven.
- 4. Add in beer to skillet. Raise heat to high and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
- 5. Pour beer over meat. Add in thyme and bay leaves. Simmer, covered, over low heat till meat is very tender, 1 1/2 to 2 hrs.
- 6. Just before servig, stir in jelly and vinegar; simmer for 5 min.
- Remove thyme sprigs and bay leaves. Taste, adding more salt and pepper if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 6 servings | |
| Calories 389 | |
| Calories from Fat 203 | 52% |
| Total Fat 22.65g | 28% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 1654mg | 69% |
| Potassium 624mg | 18% |
| Total Carbs 33.26g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 8.48g | 6% |
| Protein 15.67g | 25% |
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