3 tbsp canola Oil
1/4 cup flour
1 lb stew meat
2 medium onions, cut in 1/8's
6 cloves garlic, roughly chopped
3 cup beef broth
1 cup flat beer
1 tbsp brown sugar (optional)
2 tbsp red wind vinegar
1 tbsp Dijon mustard
3 sprigs fresh thyme
1 tbsp Worcestershire sauce
2 cups baby carrots
4 stalks of celery, cut into 1/5's
2 meduim potatoes, cut into 1/8's
Salt & Pepper to taste
Preheat oven to 350 degrees.
Heat 2 tbsp oil in a dutch oven and coat beef in flour, shaking off excess.
Brown meat in oil, most likely will need to be done in 2 batches, you want to brown it, not steam it.
Remove beef and set aside.
Add last tbsp of oil to dutch oven and add onion and garlic, heat through about 5 minutes.
Add broth and beer to deglaze the pan.
Add remaining ingredients and bring to a boil.
Once the pot has come to a boil cover with a lid and place in the oven for 1 1/2 to 2 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user LEDANSER.
