by Kayb
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Kayb's Notes:
Expand6 large yellow onions, halved lengthwise and sliced thin Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
3 pounds beef stew meat, or chuck roast cut in 1 inch or so cubes Ask a question about this ingredient
salt, pepper, flour Ask a question about this ingredient
1 1/2 teaspoon dried rosemary leaves, crumbled Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
1 12 ounce bottle dark beer Ask a question about this ingredient
2 cups beef stock Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
1 1/2 tablespoon Dijon mustard Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
cooked egg noodles, for serving Ask a question about this ingredient
Melt the butter with 2 tbsp of the olive oil in a Dutch oven. Add the onions and cook over medium high heat, stirring, until they begin to soften. Lower heat to medium and cook, stirring occasionally, until they caramelize. Remove to a bowl.
Ask a question about this stepSalt and pepper beef and dust liberally with flour. Heat remaining olive oil in same Dutch oven and brown the beef in batches, removing to bowl with onions when browned.
Ask a question about this stepDeglaze Dutch oven with beer, being sure to scrape up all the browned bits. Add beef and onions back to pot, along with beef stock, rosemary and thyme. Reduce heat to medium low, cover, and simmer for 2 hours.
Ask a question about this stepAdd brown sugar and mustard, stirring to blend, and cook for another 30 minutes. Taste and adjust seasonings. Dip out a half-cup of broth, allow it to cool, and stir in cornstarch until smooth. Add back to pot and cook for another 15 minutes.
Ask a question about this stepServe in wide, shallow bowls over egg noodles.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This is a favorite of mine as well. And the flat egg noodles make just the right counterpoint.