Beef stew with stout PDF Print E-mail

Beef Stew with Stout

Source: Bon App?tit May 1996

1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed
2 teaspoons all-purpose flour
2/3 cup canned beef broth
1/3 cup stout or dark ale

Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and saut? until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes.

Season with salt and pepper.

2 servings

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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