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    Beef Stewed In Beer

    3 Tablespoon Flour
    Salt and freshly ground black pepper
    2 Pound Boneless beef chuck; cut into 2-inch cubes
    1/4 Cup Vegetable oil
    2 Tablespoon Butter
    8 Medium Onions; thinly sliced
    12 Ounce Dark beer or ale; preferably Belgian or stout ( 3/4 cup)
    1/4 Cup Beef broth
    1 Bay leaf
    1/4 Teaspoon Dried thyme; crushed
    2 Teaspoon Red currant jelly or brown sugar
    2 Teaspoon Red wine vinegar
    1/4 Cup Minced parsley for garnish
    Season the flour with salt and pepper. Toss the beef cubes evenly with the
    mixture, shaking off excess and set aside for later.
    In a 4 to 5-quart heavy casserole or Dutch oven over medium heat, heat the
    oil until hot (when the beef hits the oil, the fat should sizzle). In 2
    batches so as to not crowd the pan, brown the beef on all sides until a deep
    golden color and remove to a bowl.
    Add the butter to the oil and melt, then add the onions and cook, over
    medium high heat, stirring frequently for about 15 minutes or until the
    onions are soft and brown.
    Slowly add the beer and stock to the onions, scraping the bottom of the pan
    with a wooden spoon, to lift up the drippings. Set the meat over the onions
    and add the bay leaf and thyme, and season with salt and pepper to taste.
    Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2
    hours or until tender.
    Uncover the pot and the boil the liquid down a bit to thicken. Stir in the
    jelly or sugar and vinegar and simmer for another minute. Remove the bay
    leaf and adjust the seasoning; serve immediately garnished with parsley.

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