Thresher Stew

¼ cup unsalted butter

1½ pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

4 cups yellow onion, julienne

1 can (14.9 ounces) Guinness Draught Beer

2 cups beef broth (homemade or canned)

2 tablespoons cider vinegar

2 tablespoons fresh thyme

1 bay leaf

1½ tablespoons kosher salt

1 tablespoon fresh ground black pepper

½ cup Cashel Blue or your favorite blue cheese

2 cups rye or seasoned croutons

In a heavy bottom pot or Dutch oven, over medium high heat, melt butter. Dredge meat in flour and add to pot stirring occasionally until brown on all sides (about 10 minutes).

Add the onion and cook until just translucent, then add Guinness, beef broth, vinegar and thyme and bay leaf. Reduce heat, cover and simmer for about 1½ hours or until meat is tender. Season to taste.

Serve topped with croutons and cheese, garnish with a fresh sprig of thyme.

Serves six.

Chef Michael Matson, Sedgebrook, Lincolnshire