beeft stew

Lots of beets and lots of stew meat means getting as close to borscht as we can. This can take a long time to make so it's a perfect weekend afternoon stew.

3 lbs of chuck eye steak
2 large vidalia onions
1 tsp sugar
6 beets
3 cups beef stock

1 sprig of thyme

salt and pepper
butter
oil

Slice onions, cut beets into small pieces and cut meat into 1 inch pieces.

In a dutch oven, heat the oil until hot. Working in batches, brown the meat on all sides. Transfer the browned meat to a plate and repeat until all the meat is browned.

Add the butter and onions to the dutch oven and stir occasionally until the onions start to soften, 5-10 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook, stirring occasionally, until golden brown, about 10 minutes. Add the beets and cook until they begin to release their juices, 10 minutes. Stir in the broth and bring to a boil.

Add the meat and the accumulated juices on the plate, and the thyme, to the dutch oven and bring back up to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.