Recipe By : Toronto Star's Best of the Year article, Dec 1993
Serving Size : 4 Preparation Time :0:00
Categories : Stews Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 tb Olive oil
6 md Onions -- cut in wedges
2 1/2 lb Stewing beef *
1/4 c All-purpose flour
341 ml Can beer
28 oz Can tomatoes
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 ts Salt
2 tb Olive oil
2 c Mushrooms -- thickly sliced
Pepper
Fresh parsley -- chopped
* boneless short rib, blade or rump roast
In large dutch oven or oven-proof casserole with lid, heat half the
butter and oil over medium heat. Cook onions until beginning to
brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or
until very tender and golden. Remove onions; set aside. Wipe
casserole dish.
Lightly coat meat in flour, shaking off excess. Heat remaining butter
and oil in casserole dish over medium high heat. Add meat in batches
(pieces should not touch) and brown well on both sides. Add to
onions.
Pour off any fat. Add beer and bring to boil, stirring to scrape up
brown bits from bottom. Simmer beer over medium heat until reduced by
1/3rd, about 3 minutes.
Return onions and beef to casserole, along with tomatoes and their
juices, oregano, thyme, and salt. Cover snugly. Cook in preheated
325°F oven for 1-3/4 to 2 hours or until meat is fork tender. Heat
olive oil in heavy skillet. Add mushrooms. Cook over medium heat
about 5 minutes, turning at intervals, until nicely browned. Add to
stew. Adjust seasoning with salt and pepper. Garnish with parsley.
