* Exported from MasterCook * The Best Beef Stew Recipe By : Toronto Star's Best of the Year article, Dec 1993 Serving Size : 4 Preparation Time :0:00 Categories : Stews Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Butter 2 tb Olive oil 6 md Onions -- cut in wedges 2 1/2 lb Stewing beef * 1/4 c All-purpose flour 341 ml Can beer 28 oz Can tomatoes 1/4 ts Dried oregano 1/4 ts Dried thyme 1/4 ts Salt 2 tb Olive oil 2 c Mushrooms -- thickly sliced Pepper Fresh parsley -- chopped * boneless short rib, blade or rump roast In large dutch oven or oven-proof casserole with lid, heat half the butter and oil over medium heat. Cook onions until beginning to brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden. Remove onions; set aside. Wipe casserole dish. Lightly coat meat in flour, shaking off excess. Heat remaining butter and oil in casserole dish over medium high heat. Add meat in batches (pieces should not touch) and brown well on both sides. Add to onions. Pour off any fat. Add beer and bring to boil, stirring to scrape up brown bits from bottom. Simmer beer over medium heat until reduced by 1/3rd, about 3 minutes. Return onions and beef to casserole, along with tomatoes and their juices, oregano, thyme, and salt. Cover snugly. Cook in preheated 325°F oven for 1-3/4 to 2 hours or until meat is fork tender. Heat olive oil in heavy skillet. Add mushrooms. Cook over medium heat about 5 minutes, turning at intervals, until nicely browned. Add to stew. Adjust seasoning with salt and pepper. Garnish with parsley. Yield: 4 Servings - - - - - - - - - - - - - - - - - -