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Beef and Brew

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Beef and Brew
The Best of Bon Appétit
The Editors of Bon Appétit, 1979, The Knapp Press

“Belgian chefs occasionally are influenced both by the refined
food of their French neighbors and the robust fare of nearby
Germany. The result can be a dish like this dark-beer-simmered
stew that combines the best of both.”

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12 servings

5 pounds stewing beef cut
into 1 1/2-inch cubes
Flour seasoned with salt and pepper
1/4 cup olive oil
1/4 cup butter
8 medium onions, sliced
3 tablespoons flour
4 cups dark beer
1/4 cup brandy
Bouquet garni consisting of
1 garlic clove, 4 pieces celery,
5 sprigs parsley, 2 bay leaves
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
Salt and pepper
1 cup chopped parsley (garnish)

Preheat oven to 350 degrees F. Dredge beef cubes in flour. Heat olive
oil in a 5- to 6-quart ovenproof casserole or Dutch oven. Brown meat,
a small portion at a time, over medium-high heat.
While meat is browning, melt butter in a large skillet over low heat.
Sauté onions until golden and add to meat.
Add 3 tablespoons flour to skillet in which onions were cooked, stirring
over medium heat to make a light brown roux. Slowly add the beer and
brandy and stir until lightly thickened. Add this sauce to the meat and
onions.
Tie the bouquet garni ingredients in a cheesecloth bundle and place in
casserole. Stir in thyme and Worcestershire sauce. Cover and bake 2
to 2 1/2 hours, or until meat is tender. Remove bouquet garni and
season to taste with salt and pepper. Garnish with parsley.
 

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