Best Beef Stew Recipe
Ingredients
3 pounds boneless beef chuck, cut into 2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
3 large yellow onions, thickly sliced
1 teaspoon sugar
1 can (12 ounces) lager beer
1 1/2 cups Basic Beef Stock or canned beef broth
1 1/2 teaspoons dried thyme, crumbled 1 whole bay leaf
8 medium-size carrots, peeled and cut into 1 1/2 inch lengths
1 pound small new potatoes, unpeeled
2 tablespoons arrowroot or cornstarch blended with 1/4 cup cold water
1 1/2 tablespoons white wine vinegar
Directions
Season the beef with half the salt and pepper.
Heat the oil in a Dutch oven or 5-quart flameproof casserole over moderately high heat for 1 minute.
Working in batches, add the beef and brown on all sides about 7 minutes per batch.
Transfer to a plate.
Add the onions, season with the remaining salt and pepper, and saute over moderate heat, stirring occasionally, for 8 to 10 minutes or until lightly browned.
Add the sugar and cook, stirring, 1 minute more.
Return the beef to the Dutch oven and add the beer, stock, thyme, and bay leaf.
Bring the stew to a boil, reduce the heat to moderately low, cover, and simmer for 1 1/2 hours or until the beef is tender.
Add the carrots and potatoes, cover, and simmer 20 to 30 minutes more.
Remove the cover and bring the liquid to a boil over moderately high heat.
Blend in the arrowroot mixture and cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens.
Stir in the vinegar and remove the bay leaf.
Heat the oil in a Dutch oven or 5-quart flameproof casserole over moderately high heat for 1 minute.
Working in batches, add the beef and brown on all sides about 7 minutes per batch.
Transfer to a plate.
Add the onions, season with the remaining salt and pepper, and saute over moderate heat, stirring occasionally, for 8 to 10 minutes or until lightly browned.
Add the sugar and cook, stirring, 1 minute more.
Return the beef to the Dutch oven and add the beer, stock, thyme, and bay leaf.
Bring the stew to a boil, reduce the heat to moderately low, cover, and simmer for 1 1/2 hours or until the beef is tender.
Add the carrots and potatoes, cover, and simmer 20 to 30 minutes more.
Remove the cover and bring the liquid to a boil over moderately high heat.
Blend in the arrowroot mixture and cook, stirring constantly, for 2 to 3 minutes or until the sauce thickens.
Stir in the vinegar and remove the bay leaf.
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