SERVES 4 to 6
TOTAL TIME: 45 minutes
Belgian ales such as Chimay are the most authentic choice for this stew, but Newcastle Brown Ale and O’Doul’s Amber also work well. Look for whole steak tips (sometimes labeled flap meat) rather than those that have been cut into small pieces for stir-fries. Be careful not to overcook the beef in step 4 or it will taste dry.
|
3 |
onions, halved and sliced thin |
|
¼ |
cup vegetable oil |
|
1 |
teaspoon sugar |
|
¼ |
cup all-purpose flour |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon tomato paste |
|
1½ |
teaspoons minced fresh thyme or ½ teaspoon dried |
|
1 |
anchovy fillet, rinsed and minced |
|
1 |
cup beer |
|
2½ |
cups beef broth |
|
2 |
teaspoons soy sauce |
|
2 |
pounds sirloin steak tips, trimmed and cut into ¾-inch pieces |
|
|
Salt and pepper |
1. Combine onions, 2 tablespoons oil, and sugar in Dutch oven, cover, and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until onions are lightly browned, about 8 minutes.
2. Stir in flour, garlic, tomato paste, thyme, and anchovy and cook until fragrant, about 1 minute. Slowly whisk in beer, scraping up any browned bits and smoothing out any lumps. Stir in 2 cups broth and soy sauce and simmer until flavors meld, about 15 minutes.
3. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat beef dry with paper towels and season with salt and pepper. Brown half of beef on all sides, about 8 minutes; transfer to medium bowl. Repeat with remaining 1 tablespoon oil and remaining beef; transfer to bowl. Add remaining ½ cup broth to now-empty skillet, scraping up any browned bits.
4. Stir browned beef along with any accumulated juices and deglazing liquid into stew and cook until heated through, about 2 minutes. Season with salt and pepper to taste and serve.