Beef and Beer Stew

This one's a hands-down winner until the very last bite! Wow Dad with this hearty beer-infused stew that's so perfect with bread or rice.

Serves 4

1 kilo boneless stew meat or short ribs, cut into 2-inch cubes
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons flour
3 tablespoons olive or canola oil
1 tablespoon unsalted butter
3 large onions, sliced thinly
2 (12-ounce) bottles dark beer
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
5 cloves garlic
2 bay leaves
1 1/2 tablespoons brown sugar
1 tablespoon cider or red wine vinegar

1  Season short ribs salt and pepper. Dredge in flour; shake off excess.

2   Brown beef in oil; remove beef from the pan and set aside. Add butter to the pot and melt over medium heat. Add onions; cook until brown.

3  Deglaze with beer; scrape with a wooden spoon to loosen any brown bits and bring to a boil. Add beef back to the pot. Add thyme, garlic, and bay leaves. Simmer, covered, over very low heat until meat is very tender, about 2 1/2 hours.

4  Before serving, stir in sugar and cider or red wine vinegar; simmer for 5 minutes.

Photography by Kai Huang | Styling by Elaine P. Lim

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