Shelly's Recipe

BEEF AND BEER STEW

Category: Stews

3 lbs beef pot roast, boneless, cut into 1/2 inch slices
2 tbsp butter brown sugar, to taste
6 medium onions, chopped
1/2 tsp flour
1 can consomme
1 bottle good, flavorful beer salt, if necessary
2 beef bouillon cubes
1 tsp Worcestershire sauce
1/4 tsp pepper
1 bay leaf

Heat butter in a Dutch oven or a large, heavy saucepan. Add meat and cook until well browned on all sides. Remove meat and set aside. Add onions to pan and cook until slightly browned. Stir in flour and cook until browned. Stir in consomme, bouillon, beer, brown sugar, and seasonings.

Return meat to pan, cover tightly, and simmer for 3 hours or until meat is tender. Stir occasionally, and add water if it gets too thick. Remove bay leaf and add salt (only if necessary). Serve plain or over egg noodles or rice. Serves 4-6

Serve with a hearty red wine such as Concannon Petite Sirah, an Australian Shiraz, a big Zinfandel, or a significant Rhone.