Beef & Beer Stew
3 pounds beef flank meat
2 tablespoons butter
6 medium onions -- chopped
1/2 teaspoon flour
1 can consomme
1 bottle beer
2 beef bouillon cubes
Brown sugar -- to taste
1/2 teaspoon salt -- or to taste
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 bay leaf
In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until
well browned on all sides. Remove meat and set aside. Add onions to pan and
cook until slightly browned. Stir in flour and cook until browned. Stir in
consomme, bouillon, beer, brown sugar and seasonings. Return meat to pan,
cover tightly and simmer for 3 hours or until meat is tender. Stir occasionally
and add water if it gets too thick.