Recipe Categories
Soup & Stews
Beef Stew

James's Beer & Beef Stew

6 strips bacon

5 cups thinly sliced onions

2 garlic cloves, minced

2 tablespoons vegetable oil

3 lbs. boneless beef, cut into 2-inch chunks or strips

2 tablespoons flour

2 cups beer

1 cup beef bouillon

1 1/2 teaspoons sugar

1 teaspoon dried thyme

2 bay leaves

2 tablespoons red wine vinegar

3/4 teaspoon salt

1/4 teaspoon ground pepper

In a large saucepan or Dutch oven, cook bacon over moderate heat until crisp. Remove bacon and drain. Pour off all but 1/4-cup bacon drippings. Add onions and garlic to the pan, cooking until onions are tender, stirring frequently. Remove onions from pan. Pour oil into the pan and stir in meat, cooking until meat is well browned on all sides. Stir in flour and cook for 2 minutes. Return onions to the pan. Pour in beer and bouillon; add sugar, thyme, bay leaves, vinegar, salt and pepper.

Cover and simmer slowly for 1 1/2 to 2 hours or until meat is tender. Skim off any excess fat before serving. Crumble bacon and serve as garnish on stew. Makes 6 servings

Ambition is a poor excuse for not having sense enough to be lazy.

- Charlie McCarthy