There are numerous examples of beef stew.
This is a variation
of carbonade a la flamande. I've made it numerous times and
dinner guests have raved about it. Make the stew a day ahead of
time to let it season for even more flavor - also so you'll have
more time with family and friends before reclining at table.
|beer and beef stew||serves 4|
|2 lbs lean beef cubes||3 large onions, chopped|
|3 tbsp flour||12 oz of beer|
|fresh ground pepper||1 tsp summer savory|
|2 tbsp olive oil||1 tsp dried thyme leaves|
|1/2 tsp salt|
|Dredge the beef in the flour and the pepper.
Heat the oil over moderate heat in
large Dutch oven and add the beef cubes. Brown on all sides; add the salt and
onions and cook for three minutes. Add the beer, summer savory and thyme.
Bring to a boil. Lower heat and simmer for one hour. Serve over steamed rice
or egg noodles.