Updated: April 10, 2011 12:15AM
The ale used here helps bring out the sweetness of the beef, while the extra bubbly helps break down the connective tissue of the tougher chuck, or shoulder, meat.
MAKES 4 TO 6 SERVINGS
3 tablespoons vegetable oil, divided 3 tablespoons all-purpose flour 1 1 large yellow onion, coarsely chopped 1 tablespoon brown sugar 1 tablespoon tomato paste 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1 cup English-style brown ale (Revolution uses its Workingman Mild) 1 bay leaf
3 tablespoons all-purpose flour
11/2 pounds beef stew meat (chuck), cut into (1 1/2 -inch) chunks
1 large yellow onion, coarsely chopped
1 tablespoon brown sugar
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 cup English-style brown ale (Revolution uses its Workingman Mild)
1 bay leaf
In large Dutch oven or other oven-safe pot, heat 2 tablespoons of oil over medium-high heat. Combine flour, salt and pepper in a shallow bowl. Dredge beef chunks in flour, shaking off excess; add chunks to pot. Cook beef until browned on one side, about 5 minutes. Flip and continue to brown another 5 minutes. Remove beef and set aside.
Reduce heat to medium; add onions and brown sugar and cook until lightly browned, about 3 minutes. Stir in tomato paste and mustard. Pour in balsamic vinegar, scraping up any browned bits. Add beef, broth, beer and bay leaf; cover and transfer to oven.
Simmer beef in oven until fork-tender and braising liquid has slightly thickened to a gravy consistency, about 45 minutes to 1 hour.
Discard bay leaf. Spoon beef and gravy over mashed potatoes, soft polenta, egg noodles or roasted vegetables.
Revolution Brewing Co.