• 3-4 pounds boneless stew meat, cut in 1-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2-3 tablespoons fflour
  • 4 tablespoons butter
  • 3 large onions, thinly sliced
  • 2 12 ounce bottles beer
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ tablespoons red currant jelly (or brown sugar)
  • 1 tablespoon cider vinegar


Season the flour with salt and pepper. Dredge the beef cubes shaking off any excess. Melt some of the butter in a dutch oven and saute the beef until nicely browned. Work in batches so as not to crowd the beef cubes. Remove browned meat and add more butter. Saute the onions in the butter until brown. Cook them slowly and stir them often. The trick is to get them brown without burning them. Add the meat to the onions. Add the herbs and the beer. Deglaze the bottom of the pan with the beer so all the brown stuff goes into the gravy. Cover and bake for 2 hours at 325° until meat is tender. Right before serving, stir in brown sugar and vinegar. Serve over mashed potatoes or noodles.