Adapted from "The Old World Kitchen" by Elisabeth Luard, a book I HIGHLY recommend, if you can find it . I've combined this recipe with a few others:
3-1/2 lbs Stew Beef
3 lbs lbs Onions
4 thick slices of Bacon, diced
2 cups good dark Beer, preferably Belgian, if you can get it
1 cup Beef Stock, pref. homemade, but canned will do
1 sprig Thyme
1 Bay Leaf
1tsp fresh Tarragon
1 tsp Brown Sugar
2 tsp Salt, or more to taste
Black Pepper
Brown bacon in large dutch oven or flameproof casserole. Remove bacon bits to a plate, reserve fat. Thoroughly dry off beef with paper towels, or it won't brown properly. Sear beef in small batches in fat in the skillet (add a little more oil, if necessary). Remove to plate.
Add onions to skillet, cook until golden, add beer and broth, and scrape up little browned bits. Add spices, sugar, salt and pepper, and return beef and bacon to the casserole. Bring to a boil. Turn oven to 325° F. Cover and cook in oven, until beef is fork tender, about 2 - 2-1/2 hours.
Correct seasonings.
Serve with a dish of boiled new potatoes (they are just coming into our markets, joy!) or even mashed potatoes, some dark bread, and plenty of good beer for drinking.
Carolyn D
(3/18/00)
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