Belgian Style Beef Stew
|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)|
|Crushed thyme||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Beer||2 Cup (32 tbs)|
|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 325Â°F 1 1/2 hours, or until tender.
Discard parsley sprig and bay leaf.
Stir in 1 teaspoon cider vinegar.