Old Sergeant's Stew

Recipe Ingredients

1/3 cup	78ml	Canola or olive oil
4 lbs	1816g / 64oz	Lean beef chunks
1/2 cup	31g / 1.1oz	Flour
2 lbs	908g / 32oz	Large onions - thickly sliced
6		Garlic cloves - put through a press
3 tablespoons	45ml	Brown sugar
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Thyme leaves
2 teaspoons	10ml	Salt - (to 3 tspns) - or to taste
		Lots of freshly-ground black pepper
2 1/2 cups	592ml	Beef broth or bouillon
2		Or bottles of beer - (12 oz ea)
4		Carrots - cut 1" chunks (large)

Recipe Instructions

Cut the beef into three-quarter-inch chunks.

OK, heat the oil in a large skillet. Coat the beef with flour, then brown in small batches. When each batch is done, transfer with a slotted spoon to an oven casserole.

When all the meat is done, toss the onions into the skillet and let 'em sizzle for about two minutes. Add the garlic and cook another minute, then add this mess to the casserole, along with the sugar, vinegar, thyme, salt and pepper.

Pour the beef broth into the empty skillet. Stir with a wooden spoon to incorporate any brown bits in the pan, then pour this sludge into the casserole. Add the beer, and I prefer a dark brew.

Cover the casserole and shove into a 325 degree oven for two hours. After the first hour, stir in the carrots then return to the oven.

When done, move the casserole to the burner on your range. Stir in three tablespoons of Wondra flour that have been mixed with a third of a cup of water. Keep stirring and when the sauce has thickened, serve the stew with "Civilian Cornbread" (see recipe).

This recipe yields ?? servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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