*  Exported from  MasterCook  *
 
                             The Best Beef Stew
 
 Recipe By     : Toronto Star’s Best of the Year article, December 29, 1993
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Herbs                            Meats
                 Stews                            Tested
                 The Best!                        Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    2      tablespoons   olive oil
    6      medium        onions -- cut in wedges
    2 1/2  pounds        stewing beef*
      1/4  cup           all-purpose flour
  341      milliliters   beer -- (one can)
   28      ounces        canned tomatoes
      1/4  teaspoon      dried oregano
      1/4  teaspoon      dried thyme
      1/4  teaspoon      salt
    2      tablespoons   olive oil
    2      cups          mushrooms -- thickly sliced
                         pepper
                         chopped fresh parsley
 
 * boneless short rib, blade or rump roast      
 
 In large dutch oven or oven-proof casserole with lid, heat half the butter and 
 oil over medium heat.  Cook onions until beginning to brown, about 10 minutes.	
 Reduce heat to low.  Cook 7 to 10 minutes or until very tender and golden.  
 Remove onions; set aside.  Wipe casserole.     
 
 Lightly coat meat in flour, shaking off excess.  Heat remaining butter and 
 oil in casserole over medium high heat. Add meat in batches (pieces should 
 not touch) and brown well on both sides.  Add to onions.     
 
 Pour off any fat.  Add beer and bring to boil, stirring to scrape up brown 
 bits from bottom.  Simmer beer over medium heat until reduced by one-third, 
 about three minutes.      
 
 Return onions and beef to casserole, along with tomatoes and their juices, 
 oregano, thyme, and salt.  Cover snugly.  Cook in preheated 325F oven 1 3/4 
 to 2 hours or until meat is fork tender.  Heat olive oil in heavy skillet.  
 Add mushrooms.  Cook over medium heat about 5 minutes, turning at intervals, 
 until nicely browned.  Add to stew.  Adjust seasoning with salt and pepper.  
 Garnish with parsley.     
 
 Makes 4 to 6 servings.
 
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 NOTES : This stew is great.  Twice I've used a cross rib roast (1.5 kg) that I 
 cut up, for the stewing beef.  The meat was quite tender and moist.  Also, 
 it freezes well.   
 Nutr. Assoc. : 0 0 0 2216 0 0 0 0 0 0 0 0 0 0