- 2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
- 6 tablespoons (3/4 stick) unsalted butter
- 2 1/2 pounds onions (about 5), quartered
- 2 1/2 pounds boiling potatoes, peeled and cubed
- Salt and freshly ground black pepper to taste
- 3 cups beer (lager)
- Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
- Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.