Ingredients
3# Boneless Chuck, cut into 1 ½-2" cubes
¼ C Flour
4 T. Butter
1 C. Beef Stock
2 T. Brown Sugar
1 Bay leaf
2 T Parsley
2 T. oil
3 Cloves garlic, minced
1 ½ Cups Dark Beer
2 T Salt
1 t. thyme, or to taste (I use a little more)
25 Pearl Onions
8 medium carrots, cut in 1 ½" lengths
¾# mushrooms, quartered
Salt and Pepper
Preparation
Toss beef cubes in flour, reserve any leftover flour. Heat oil and 2 T butter. Brown beef cubes, remove from pan. Add garlic and cook about 1 min. Stir in reserved flour and cook for an additional minute. Add beef stock, beer, sugar, salt and spices and heat to simmer. Add beef and simmer covered for 1 hour or until tender.
Saute onion, carrots and mushrooms for 5 minutes in 2 T. butter. Add to beef and cook 30 minutes longer. Skim off excess fat.
