Preparation Time: 10 minutes
Cooking Time: 2 hours, 15 minutes
Serves: 6
Ingredients
3 slices bacon, preferably smoked, diced
4 large onions, halved crosswise and cut into 1/2 inch wedges
2 tsps. brown sugar
1 Tbsp. cider vinegar
1 Tbsp. vegetable oil
2 lbs. boneless beef for stew, cut into 1 inch cubes and patted dry
3 Tbsps. all purpose flour
3/4 lb. dark beer
1/2 tsp. dried thyme
Instructions
Cook bacon about 5 minutes in a flameproof casserole over medium heat, turning occasionally, until crisp. Transfer bacon to paper towels with a slotted spoon and set aside. Add onions to drippings in pan and cook about 20 minutes over medium low heat, until very soft. Sprinkle with brown sugar, increase heat to medium high and cook about 8 minutes, stirring often, until onions are rich golden brown. Add vinegar and season with salt and pepper to taste. Transfer to a bowl. Preheat oven to temperature 350°F. Heat oil in casserole. Add meat in batches and cook 6-8 minutes per batch, turning occasionally, until meat is browned on all sides. Sprinkle with flour and stir well. Cook 1 minute, stirring constantly. Add beer, thyme, onions and bacon and remove from heat. Cover casserole and transfer to oven. Bake 1 to 1-1/2 hours, or until meat is tender.
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