By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
BEER BRAISED BEEF
It’s that time of year for some welcoming and warming comfort foods, dishes that are lovingly prepared and cooked slowly for maximum flavor and tenderness. One recipe that immediately comes to mind is Boeuf Bourginon. This week’s recipe is a slight deviation with a bold twist on flavor…Beef braised in beer. It is great served with egg noodles or some garlicky mashed potatoes…..Enjoy!
Ingredients 2 pounds beef chuck, cut into cubes
4 tablespoons extra virgin olive oil
2 large onions, thinly sliced
2 tablespoon unsalted butter
12 ounces dark beer
1 1/2 cup beef broth
2 tbsp tomato paste
4 sprigs fresh thyme
3 bay leaves
Salt and freshly ground pepper
1 tablespoon dark brown sugar
Method
Heat oven to 350º F Toss the beef with salt and pepper and some flour; in a large pot or Dutch oven, heat the oil over medium-high heat; add the beef, in batches and sauté until well browned. Remove with a slotted spoon and set aside. After the last batch of meat is mostly browned, add the onions, along with the meat and any accumulated juices; and sauté until the onions are translucent and just beginning to brown. Lower the heat ; add the butter Continue to stir while slowly adding the beer, beef broth and thyme; scraping the browned bits from the bottom of the pan. Once the sauce is smooth, and just starting to thicken, add the bay leaves along with salt and pepper to taste. Sprinkle the brown sugar over the top. Cover and cook in the oven for 2 hours. Serve over mashed potatoes or egg noodles.
