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Belgian Style Beef Stew

Canadian.Recipes's picture
  Onion 2 Cup (32 tbs), thinly sliced
  Cooking oil 1⁄4 Cup (4 tbs)
  Boneless lean beef 2 Pound, sliced 0.25 inch thick across grain (For Stew)
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Crushed thyme 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Beer 2 Cup (32 tbs)
  Bay leaf 1
  Parsley sprigs 1 Large

Lightly brown the onion in 2 tablespoons oil in a large heavy skillet over medium heat.
Using a slotted spoon, remove onion and set aside.
Add remaining oil to skillet.
Brown meat, a few slices at a time, on both sides in heated oil.
Season with salt and pepper before turning slices to brown second side.
Arrange beef and onions in alternate layers in a 1 1/2-quart casserole and keep hot.
Pour enough oil into skillet to make 2 tablespoons.
Stir in a mixture of the flour, sugar, thyme, and nutmeg.
Heat until bubbly.
Blend in beer.
Bring to boiling.
Cook and stir 1 to 2 minutes.
Add bay leaf and parsley.
Pour into casserole over meat and onions; cover.
Bake at 325°F 1 1/2 hours, or until tender.
Discard parsley sprig and bay leaf.
Stir in 1 teaspoon cider vinegar.

Recipe Summary

Side Dish

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