·Stew improves over 2 to 3 days and freezes well. Cool stew completely, uncovered, before keeping chilled or frozen, covered.
Recipe information
Total Time
3 hours
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, 5 minutes.
Step 2
Preheat oven to 325°F.
Step 3
Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary.
Step 4
Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours.
Step 5
Season stew with salt and pepper.
