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How B preps before cooking

Recently B spent some time in the kitchen making a recipe from The Good Cook by Anne Willan.  This is a perfect fall recipe, in my humble opinion.

Beef with Beer and Onions


Herbs, beer, flour, and sugar

  • 2 pounds beef chuck
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 large white onions, thinly sliced
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 3 cups dark beer
  • 1 cup beef or veal stock
  • 1/2 teaspoon grated nutmeg
  • 2 bay leaves
  • 2 teaspoons herbs de Provence


  1. Preheat oven to 350°F
  2. Trim beef and cut into 2 inch cubes.  Sprinkle with salt and pepper.
  3. Hate 1 tablespoon of oil with butter in covered casserole dish that can be used on stove top and in oven (dutch oven), add the beef cubes and fry until brown on both sides.
  4. Add the onions to the dutch oven with salt, pepper, and remaining oil and cook over low heat until the onions are very soft.  Turn heat up, add sugar, and continue frying until onions are caramelized.
  5. Stir in the flour and cook for 1 minute.
  6. Add beer and bring to a boil while continuously stirring.
  7. Stir in stock, nutmeg, and herbs de Provence.
  8. Cover the dish and cook in oven, stirring occasionally, until beef is very tender, about 2 to 2 1/2 hours.  Add more stock if the pan gets dry.
  9. After cooking, the sauce should be dark and concentrated.  If it is thin, boil on top of stove.
  10. Adjust seasoning as needed.