3 lb chuck or round steak
2 tbsp all-purpose flour
2 tsp each paprika and salt
1 tsp pepper
1/4 cup butter or oil
6 large onions, sliced
3 cloves garlic, minced
4 carrots, cut into large chunks
1/2 cup each chopped celery leaves and fresh parsley
1/2 tsp dried thyme
1 bay leaf
1/3 cup all-purpose flour
2-1/2 cups beer
3 tbsp packed brown sugar
2 tbsp cider vinegar
1/3 cup finely chopped fresh parsley
Trim excess fat from meat; cut into 1-inch (2.5 cm) cubes. In a large bowl, combine 2 tbsp (25 mL) flour, paprika, salt and pepper; add meat and toss to coat.
In large heavy saucepan or Dutch oven, melt half the butter over medium-high heat; brown beef, in batches adding more butter if necessary. Remove meat and set aside.
Add remaining butter to pan; cook onions and garlic stirring and adding 1 tbsp (15 mL) water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup flour.
Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1-1/2 hours longer or until meat is tender and sauce slightly thickened.
Stir in vinegar; simmer, uncovered, for 10 minutc. Remove bay leaf, (Stew can be cooled, covered and refrigerated fro up to 3 days, reheat over medium-low heat for about 45 minutes)
Garnish with finely chopped parsley.
Makes 8 servings