1. Adjust oven rack to lower middle potion; preheat oven to 300°F 2. A Dutch oven or similar pot is best. 3. Brown the beef in 3 batches with ¼ of the lard or oil for each. 4. Remove the meat to a bowl. 5. Add the onions to the pot with the remaining fat and cook until they begin to caramelize. 6. Add a 2 teaspoons of salt, ½ teaspoon black pepper, and the tomato paste;. 7. Stir in garlic and cook until fragrant, about 30 seconds. 8. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. 9. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, and browned beef with any of the accumulated juices. 10. Increase heat to medium-high and bring to a full simmer; cover then place pot in oven. Cook about 2 hours. 11. Discard thyme and bay. 12. Adjust seasonings with salt and pepper to taste and serve. 13. This dish can serve plain or over spatzle. ---------------------------------------------------------------------------
Nutrition
Ingredients
