NO PHOTO
Ingredients
Servings
- beef, stewing; bite-sized pieces; about 1 lb1 lb
- flour, about1/4 cup
- salt, to taste
- pepper, to taste
- butter, or margarine1 tsp
- onion, sliced in rings3–4
- cloves, whole5
- bay leaves2
- beef stock cubes, or 1 1/2 tsp powdered stock; combined with 1 cup water1 cube
- warm water1 cup
- white vinegar2 tbsp
- dark beer, or 12 oz beef stock1 bottle
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine flour, salt, and pepper. Dredge meat pieces in this mixture.
Melt butter in heavy pan, add meat, and sear until lightly browned.
Add onions and seasonings. Cook, stirring, until onions start to get translucent.
Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.
Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
Check seasoning, and add salt and pepper if needed.
Serve over cooked rice.
