Yield
6 servings

How to Make It

Step 1

Dredge meat in flour; sauté in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.

Step 2

Sauté onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.

Step 3

Add beef consommé to skillet. Bring consommé to a boil, scraping any browned bits from skillet. Pour consommé and beer over meat mixture, stirring until well blended. Cover and bake at 325° for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.

Step 4

Serve stew immediately over hot buttered noodles.

Oxmoor House Homestyle Recipes

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