Flemish Beef Stew cooked in Beer

Description
Flemish beef stew cooking in the best beer, Belgian style ! Average cooking skills are required, enjoy !

Ingredients

 * 4 lbs beef stew meat, 2" cubes
 * 1 tsp salt
 * ½ tsp freshly ground black pepper
 * 2 to 3 tbsp flour
 * 3 to 4 tbsp unsalted butter
 * 3 large onions, thinly sliced
 * 24 oz Belgian beer
 * 2 to 3 sprig thyme
 * 2x bay leaves
 * 1½ tbsp red currant jelly
 * 1 tbsp red wine vinegar

Directions

 * 1) Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
 * 2) Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking.
 * 3) Add the beef cubes and sauté until nicely browned on all sides.
 * 4) Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary.
 * 5) Transfer the beef cubes to a heavy dutch oven.
 * 6) Add the remaining 1 tablespoon butter to the skillet and melt over medium heat.
 * 7) Add the onions and cook stirring occasionally, until browned, about 15 minutes.
 * 8) If necessary, raise the heat toward the end of the cooking time.
 * 9) It is important to brown the meat and the onions evenly to give the stew its deep brown color.
 * 10) The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process.
 * 11) Combine the onions with the meat in the dutch oven.
 * 12) Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil.
 * 13) Pour the beer over the meant.
 * 14) Add the thyme and bay leaves.
 * 15) Simmer, covered, over low heat until the meat is very tender, 1½ to 2 hours.
 * 16) Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes.
 * 17) This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves.
 * 18) Taste and adjust the seasoning and serve.