Categories: Beef
Ingredients
- 3 tbsp corn oil
- 3 tbsp unsalted butter
- 4 lbs boned lean beef chuck, cut into 1-inch cubes
- 2 large yellow onions, peeled and chopped
- 1 tsp dried thyme
- 1/4 cup chopped parsley
- 3 tbsp snipped chives
- 2 large whole bay leaves
- 1/4 tsp black pepper
- 8 slices Italian bread, toasted
- 4 tsp Dijon
- 3 cups German lager
- salt
Directions
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Heat 2 tbsp of the oil and 1 tbsp of the butter in a large heavy kettle over moderately high heat for 1 minute. Add one fourth of the beef and brown well on all sides. This will take 3-5 minutes. Using a slotted spoon, transfer the browned beef to a large heatproof bowl and reserve. Brown the remaining beef the same way in three batches, adding additional oil and butter as needed and transferring each browned batch to the bowl. Add any remaining butter or oil to the kettle, add the onions, reduce the heat to moderate, and stir-fry 2 1/2-3 minutes, until lightly browned. Add the thyme, parsley, chives, bay leaves and pepper and mellow over moderate heat about 1 minute.
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Spread one side of each slice of toast with 1/2 tsp of mustard and set aside for the moment. Add the browned beef and beef to the kettle, bring to a boil, then adjust the heat so the mixture barely bubbles. Arrange the slices of toast, spread sides down, over the surface of the stew. Cover the kettle and simmer slowly about 2 hours, until the beef is tender. Check the kettle from time to time to see that the stew is not bubbling too furiously or threatening to scorch. If it is, stir very carefully so as not to break up the slices of toast, then turn the heat lower still, or, if necessary, use a Flame Tamer. Taste the stew for salt and add as needed. Remove and discard the bay leaves. To serve, place a slice of toast in each of 8 large soup plates and ladle the stew on top.