Ingredients Jump to Instructions ↓

  1. 1/4 cup (2 fluid ounces/60 milliliters) vegetable oil

  2. 2 1/2 (1 1/4 kilogram) beef stew meat, preferably chuck , cut into 1-inch (2 1/2 centimeter) chunks

  3. 1 1/2 pound (750 grams) yellow onions, sliced

  4. 1 tablespoon unsalted butter

  5. 2 teaspoons sugar

  6. 2 tablespoons all-purpose (plain) flour

  7. 1 1/2 teaspoons dried thyme

  8. 3 carrots, sliced

  9. 1 bottle (12 fluid ounces/375 milliliters) good-quality amber lager or pale ale

  10. 1 cup (8 fluid ounces/250 milliliters) beef or chicken broth

  11. 1 tablespoon tomato paste Salt and ground pepper

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned. Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar . Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil . Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.


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