1 (4-pound) boneless beef chuck roast, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 (10 1/2-ounce) cans chicken broth, undiluted
1 (12-ounce) can beer
1/2 cup red wine vinegar
1 cup chopped fresh parsley
3 tablespoons light brown sugar
1 tablespoon salt
3/4 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons pepper
2 small bay leaves
How to Make It
Cut onions in half lengthwise, and slice. Set aside.
Place flour in a large heavy-duty zip-top plastic bag; add roast. Seal bag, and shake until roast is coated.
Brown roast in hot oil in a Dutch oven. Add sliced onion, broth, and remaining ingredients; bring to a boil. Reduce heat, cover, and simmer 2 to 2 1/2 hours or until roast is tender. Discard bay leaves.
This was really good, especially on a cold night. I also halved the recipe, and didn't use all the salt, but otherwise followed recipe. Served in a bowl over egg noodles to take advantage of the yummy broth. Very easy.
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