Recipe for cooking milwaukee beer beef party stew

Soups for Salads :: Stews

Milwaukee Beer Beef Party Stew

This stew can easily be made a day ahead for a party, and will be all the better as the flavors will have a chance to mellow.

3 lb. chuck, round, or stewing beef cut into 1 1/2-in. cubes
3/4 C. flour for dredging
4 Tbsp. oil
5 lrg. onions (any variety), peeled and sliced
3 C. beer
1 (10 1/2 oz.) can beef bouillon
3 garlic cloves, peeled and minced
1 Tbsp. minced parsley
Pin. of thyme
1 bay leaf
Salt
Pepper to taste
1 Tbsp. brown sugar
1 Tbsp. wine vinegar

Pat the meat dry with paper towels and dredge in flour.

Heat the oil in a heavy stew pot and brown the beef in batches. Bacon fat may be used instead of oil. When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed. Return beef to the pot. Add beer, bouillon, garlic, herbs, salt, and pepper. Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hr. or until meat is tender. During the last ten min. of cooking, stir in the sugar and vinegar. It may be necessary to add additional beer during cooking if the liquid is not covering the beef.

Serve the stew to 6 with boiled potatoes and mugs of cold beer.