Imagine yourself in Flanders in February, thinking of the Allied Troops at the Battle of the Buldge, freezing, wet, waiting for Patton--I can almost hear the theme--if you could have taken them a bowl of this----can be doubled or tripled------- serves six
3& 1/2 lbs boneless roast from the chuck,cut into 1 inch pieces, salt & pepper
3 T vegi oil
2 lbs yellow onions, halved and sliced about 1/4 inch thick about 8 cups.
1 T tomato paste
2 med garlic cloves, minced
3 T all purpose flour
3/4 C low sodium chicken broth
3/4 C " " beef broth
1 & 1/2 C (12 oz) dark beer (pref. CHIMAY ale)
4 sprigs thyme , tied
2 bay leaves
1 T cider vinegar
1. Adjust oven rack to lower middle position: heat to 300. Dry beef thoroughly with paper towels, season w/ salt and pepper. Heat 2 t oil in heavy bottomed Dutch oven over med high heat until beginning to smoke; add 1/3 of beef to pot and brown on all sides very well!! Remove and put in med bowl. Repeat with remaining beef . Do not burn fond!! Add 1/2 C,each, of both broths to deglace, scrape and pour liquid into bowl with browned beef.
2. Add remaining 1 T of oil to empty Dutch oven: reduce heat to med low and add onions, 1/2 t salt,and tomato paste; cook , scraping botton of pan with wooden spoon to loosen browned bits until onions have released some moisture, about 5 min. Inc heat to med and continue to cook until onions are lightly browned, 12 to 14 min. Stir in garlic and cook until fragrent -30 sec-add flour and stir until onions are evenly coated and flour is lightly browned, abt 2 min. Stir in broths scraping bottom--stir in beer , thyme, bay, vinegar, browned beef with juices and salt and pepper to taste. Increase heat to med high and bring to full simmer, stirring occasionally; cover partially and place pot in oven. Cook until fork inserted in beef meets little resistance, abt 2 hours.
3. Discard thyme and bay--adjst seasonings and serve. ( I like it over buttered noodles). From Cooks Vol 71, with modifications.
Enjoy on a cold wet nite my friends----
3& 1/2 lbs boneless roast from the chuck,cut into 1 inch pieces, salt & pepper
3 T vegi oil
2 lbs yellow onions, halved and sliced about 1/4 inch thick about 8 cups.
1 T tomato paste
2 med garlic cloves, minced
3 T all purpose flour
3/4 C low sodium chicken broth
3/4 C " " beef broth
1 & 1/2 C (12 oz) dark beer (pref. CHIMAY ale)
4 sprigs thyme , tied
2 bay leaves
1 T cider vinegar
1. Adjust oven rack to lower middle position: heat to 300. Dry beef thoroughly with paper towels, season w/ salt and pepper. Heat 2 t oil in heavy bottomed Dutch oven over med high heat until beginning to smoke; add 1/3 of beef to pot and brown on all sides very well!! Remove and put in med bowl. Repeat with remaining beef . Do not burn fond!! Add 1/2 C,each, of both broths to deglace, scrape and pour liquid into bowl with browned beef.
2. Add remaining 1 T of oil to empty Dutch oven: reduce heat to med low and add onions, 1/2 t salt,and tomato paste; cook , scraping botton of pan with wooden spoon to loosen browned bits until onions have released some moisture, about 5 min. Inc heat to med and continue to cook until onions are lightly browned, 12 to 14 min. Stir in garlic and cook until fragrent -30 sec-add flour and stir until onions are evenly coated and flour is lightly browned, abt 2 min. Stir in broths scraping bottom--stir in beer , thyme, bay, vinegar, browned beef with juices and salt and pepper to taste. Increase heat to med high and bring to full simmer, stirring occasionally; cover partially and place pot in oven. Cook until fork inserted in beef meets little resistance, abt 2 hours.
3. Discard thyme and bay--adjst seasonings and serve. ( I like it over buttered noodles). From Cooks Vol 71, with modifications.
Enjoy on a cold wet nite my friends----
"He who sups with the devil should have a. long spoon".