Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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