about 1 pound (450 g) stewing beef, cut in bite-sized pieces
about Âź cup (30 g) flour
Salt, to taste
Pepper, to taste
1 teaspoon butter or margarine
3â4 large onions, sliced in rings
5 whole cloves
2 bay leaves
1 cube of beef bouillon or 1 ½ tsp powdered stock, combined with 1 cup water
1 cup (250 ml) warm water
2 tbsp white vinegar
1 bottle of dark beer or 12 ounces of beef stock
Combine flour, salt, and pepper. Dredge meat pieces in this mixture.
Melt butter in heavy pan, add meat, and sear until lightly browned.
Add onions and seasonings. Cook, stirring, until onions start to get translucent.
Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.
Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.
3 hours
Check seasoning, and add salt and pepper if needed.
Serve over cooked rice.