Ingredients
3 lb beef cubed
1 tb butter (unsalted)
1 tb olive oil
1 carrot diced
1 st celery diced
2 cl garlic
1 tb thyme (fresh)
1 tb sage (fresh)
1 tb parsley
2 tb flour
1 c beef stock
1 1/2 c dark beer
1 tb brown sugar
1/4 cu red wine vinegar
2 lg onions
Preparation
Heat 1/2 butter and olive oil in pot and brown beef a few pieces at a time. Remove from pan. Saute vegetables with the remaining oil and butter for 5 minutes. Stir in the herbs and flour. Cook, stirring constantly for 4 minutes. Add the beer, sugar, vinegar, thyme and beef. Heat to boiling. Reduce heat and simmer for about 1 1/2 hours.
