Ingredients:
- 2 lbs. flank steak, top round, or blade steak, cut in 1 inch cubes
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- 4 slices of center cut bacon
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- 3 yellow onions, chopped into 1 inch pieces
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- 4 cloves of garlic, finely diced
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- 12 ounces of your favorite ale
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- 1/4 cup of all-purpose flour
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- 1 teaspoon fresh thyme, chopped
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- 1 teaspoon tarragon, chopped
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Directions:
- In a large mixing bowl add the flour, salt and pepper and stir to combine. Add the steak and dredge in the flour mixture to coat.
- In a large Dutch oven over medium heat, add the butter and melt. Give the steak cubes a good shake to remove excess flour then place in the Dutch oven, leaving enough room to allow space between the pieces. They will not all fit so you will have to do this in batches. Brown the steak on all sides and set aside.
- Add the bacon to the Dutch oven and cook until the bacon has rendered its fat but is not burnt, about 5-8 minutes, then set aside with the beef.
- Add the garlic and onions and cook for 5-10 minutes, stirring often until they are caramelized.
- Deglaze the Dutch oven with your favorite ale and scrape the brown bits from the pot.
- Let the mixture reduce for 5 minutes, then add the beef stock, sugar, thyme, tarragon, and bay leaves and turn up the heat to medium high and bring to a boil.
- Once the stew has reached a boil place a lid on the top and drop the heat to low for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender.
- If needed, remove the meat from the Dutch oven and increase the heat to medium high, reduce the liquid to thicken then add back the meat. Enjoy!
Thanks to our friends at: BrewingNews.Com/Northwest for this tasty recipe!