Beer and Beef Stew
1 lb stew meat
2 T olive oil
2 med sweet onions sliced
3 cloves minced garlic
1 1/2 t dark brown sugar
salt and freshly ground pepper
3 sprigs thyme tied together
1 bay leaf
1 cup beef broth
1 cup beer
1 T whole grain mustard
Pre-heat oven to 325 degrees
Pat dry the meat,season with salt and pepper
Coat large dutch oven with olive oil
Over high heat-brown beef in batches–set aside
Turn heat to medium
Add onions stirring for approximately 10 minutes stirring often. Scrape browned bits. Add garlic, brown sugar and saute 2 minutes till garlic is fragrant
Turn to high heat add beef with juices to pot, add thyme and bay leaf. Pour broth and beer over top and bring to simmer. Stir in mustard.
Cover and put in oven for 2-21/2 hours till tender.
Remove thyme and bay leaf. Adjust seasonings
Serve over cooked noodles or mashed potatoes
See them on Wednesday at the East Nashville Farmers Market at pick up your stew meat.