- 2 pounds lean beef for stewing, cut into 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar, divided
- 1 1/2 tablespoons firmly packed dark brown sugar
- 1 tablespoon dried whole thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 (10 1/2-ounce) can beef consommé, undiluted
- 1 (12-ounce) can beer
- Hot buttered noodles
How to Make It
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.
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.
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.
Serve stew immediately over hot buttered noodles.