This stew can easily be made a day ahead for a party, and will be all the better
as the flavors will have a chance to mellow.
3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes
flour for dredging
4 tablespoons oil
5 large onions (any variety), peeled
3 cups beer
1 (10 1/2 ounce) can beef bouillon
3 garlic cloves,
peeled and minced
1 tablespoon minced parsley
Pinch of thyme
1 bay leaf
Pepper to taste
1 tablespoon brown sugar
1 tablespoon wine
Pat the meat dry with paper towels and dredge in flour.
Heat the oil in a heavy stew pot and brown the beef in batches. Bacon fat may
be used instead of oil. When finished, set the beef aside, put the onions in the
pot, and lightly brown, adding more oil if needed.
Return beef to the pot. Add beer,
bouillon, garlic, herbs, salt, and pepper. Stir well.
Cover pot and bake in a 325
degree F oven for 2 1/2 hours or until meat is tender. During the last ten minutes
of cooking, stir in the sugar and vinegar. It may be necessary to add additional
beer during cooking if the liquid is not covering the beef.
Serve the stew to 6 with boiled potatoes and mugs of cold beer.