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Northern France is big on beer, so of course when they stew beef, they choose beer, not red wine! Serve with boiled potatoes or French fries, and a nice glass of beer!
Hands-on: 20 minutesTotal: 3 hours 20 minutes
- 1 Tbsp. butter
- 1 Tbsp. sunflower oil
- 2 medium onions, peeled and diced
- ½ lb. bacon, cut in ½" slices
- 2 lbs. beef shanks, cut in 1" cubes
- 1 bay leaf
- 1 Tbsp. thyme
- 2 Tbsp. raw sugar
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4 cups stout beer
- Take a medium French oven (or any cast-iron pot), and place over medium-high heat. Melt the butter, add the oil, combine well, and add the slices of onion. Stir well, then add the bacon slices. Cook for 3 minutes, stirring often, then add the beef cubes. Make sure they get browned on each side, about 5 minutes. Add the bay leaf and the thyme, stir well, then add the raw sugar, salt, and pepper, and pour in the beer.
- Bring to a boil over high heat, then reduce to low, put the cover on, and simmer for 3 hours.
- Remove bay leaf before serving.