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Beef & Onions Stew  

Difficulty: Very Easy

Cost: $$

Serves 6 Persons

Preparation: 30 minutes – Cooking time: 3 hours 30 minutes.

Ingredients:

2.5 pounds o beef shoulder or chunk

1 pound of onions, sliced

4 tablespoons of butter

2 tablespoons of olive oil

1 tablespoon of sugar

2 tablespoons of wine vinegar

2 ounces of flour

16 fl. oz of Weiss beer

16 fl. oz of beef broth

Salt (sea salt) and ground black pepper

Herbs: bouquet garni of fresh thyme, oregano, parsley

Preparation:

Cut the beef into thin slices equal pieces (approx. 2 ounces each).  Heat the butter and a tablespoon of olive oil in a pan and sizzle the pieces of beef on all sides.  Add salt and pepper, and remove from heat.  Repeat until all the beef is browned. In the same pan, cook the onions until golden and add the sugar to caramelize and then deglaze with the vinegar.  Remove from heat and reserve on a plate. Add the second tablespoon of olive oil in the pan and add the flour.  Stir and cook a minute. Add slowly the beer and the beef broth and stir to dissolve the flour.  Add the herbs, salt and pepper to taste and simmer (low heat) during 15 minutes.   During that time, prepare dough by mixing the flour and water (approx. a glass) and roll the dough in a band long and wide enough to seal the lid to the body of the tureen.  In a 30cm (medium) tureen, alternate layers of beef and onions and add the bouquet garni.  Cover with the beer/broth sauce. Place the lid on the tureen and seal with the dough. Glaze the dough with a whisked egg to adhere the dough to the lid.  Place in a pre-heated oven and cook at 300°F for three hours.  Bring the tureen directly to the table and break the dough around the lid (be careful it is hot).  Serve with red wine (such as Cotes-du-Rhone), potatoes (mashed baked or French fries), rice and or beens.

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