Ok...the original name for this recipe is "Beef Stew With Caramelized Onions and Amber Lager" and it calls for a 12 ounce bottle of beer. I ended up using a 12 ounce bottle of beer and a half a cup of wine....so it's a little more boozy than your average stew ;)
Here's a link to the recipe: http://www.foodnetwork.com/recipes/beef-stew-with-caramelized-onions-and-amber-lager-recipe/index.html
And here is how I made it....
1/4 cup vegetable oil
1/2 lbs beef stew meat, preferably chuck, cut into 1-inch chunks 1 yellow onion, sliced
2 large baking potatoes, peeled and cubed
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose (plain) flour
1 1/2 teaspoons dried thyme
2 sprigs fresh rosemary
2 carrots, peeled and sliced
1 bottle (12 fluid ounces) good-quality amber lager or pale ale
1/4 cup red wine
1 cup (8 fluid ounces) beef or chicken broth
Salt and ground pepper
Directions
In a large, heavy pot, warm the oil over high heat until hot but not smoking. Season the meat with a dash of salt and pepper. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme, rosemary and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale and wine, letting it come to a vigorous boil. Stir in the broth and return to a boil.
Return the meat and any accumulated juices on the plate to the pot. Add the potatoes and let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced (about 1 1/2 to 2 hours). Season to taste with salt and pepper. Serve on warmed individual plates.
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