Belgian Beef Stew

#62       Comment on this recipe.

Pre-Notes

Top blade steaks, are also called flatiron steaks. If you can't find this, chuck eye roast will also work.

Ingredients

1. 3 1/2 lbs top blade steaks, 1 inch thick, trimmed of gristle and fat and cut into 1 inch pieces
2. salt
3. ground black pepper
4. 3 T vegetable oil
5. 2 pounds yellow onions (about 3 medium) halved and sliced about 1/4 inch thick (8 cups)
6. 1 T tomato paste
7. 2 medium garlic cloves, minced (about 2 t)
8. 3 T flour
9. 3/4 c chicken broth, reduced sodium
10. 3/4 c beef broth, reduced
11. 1 (12 oz) bottle of beer (Belgian Ale or Newcastle Brown Ale or Sam Adams Boston Lager)
12. 4 sprigs fresh thyme, tied with kitchen string
13. 2 bay leaves
14. 1 T cider vinegar
15. Egg noodles, prepared according to package directions and buttered
16. parsley, chopped (for garnish, if desired)

Instructions

1. Adjust oven rack to lower-middle position; heat oven to 300°F.
2. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 t oil in large heavy bottomed Dutch oven over medium-high heat until beginning to smoke.
3. Add about 1/3 of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes, using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 t oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 c of above listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.
4. Repeat once more with 2 t oil and remaining beef.
5. Add remaining 1 T oil to empty Dutch oven; reduce heat to medium-low.
6. Add onions, 1/2 t salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes.
7. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes.
8. Stir in garlic and cook until fragrant, about 30 seconds.
9. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
10. Stir in chicken broth and beef broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, and salt and pepper to taste.
11. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in the oven.
12. Cook until fork inserted into beef meets little resistance, about 2 hours.
13. Discard thyme and bay leaves. Adjust seasoning with salt and pepper.
14. Garnish with parsley, if desired.

Post-Notes

Can store covered in refrigerator for up to 4 days; reheat over medium low heat.