Serves: 6
Total Calories: 169

4 tablespoons unsalted butter
2 tablespoons olive oil
3 medium onions, (about 1 pound), thinly sliced
3 pounds boneless beef stew meat, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
12 ounces beer, any kind
2 cups fresh tomatoes peeled, seeded and chopped or canned tomato puree
salt and freshly ground black pepper

1 Melt 2 tablespoons of the butter with 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until the onions are lightly golden, about 20 minutes.

2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the remaining butter with the oil over medium heat. Dredge half the beef in the flour and shake off the excess. Brown the pieces well on all sides, about 10 minutes. Transfer the meat to a plate. Repeat with the remaining meat.

3 Pour off the fat from the casserole dish. Add the beer and bring to a simmer, scraping the bottom of the casserole dish to blend the browned bits with the beer. Cook 1 minute.

4 Place a rack in the center of the oven. Preheat the oven to 375°F. Return all the meat to the casserole dish. Add the onions, tomatoes, and salt and pepper to taste. Bring the liquid to a simmer.

5 Cover the casserole dish and bake in the oven, stirring occasionally, for 2 hours or until the meat is tender when pierced with a knife. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 107

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