Internet Chef On-line Recipe Archive: R-Flemish Beef-and-Beer Stew
From: Judi Mae Phelps 
 

      Title: Flemish Beef-and-Beer Stew
 Categories: Beef, Meats, Belgium, Alcohol
      Yield: 6 servings

  1 1/2 lb Boneless chuck or Round steak; 1 inch-thick
    1/4 lb Bacon
      4 md Onions; sliced
      1 cl Garlic; chopped
      3 T  Flour
      1 c  water
      1    Can light or dark beer; 12 or 16 oz
      1    Bay leaf
      1 T  Brown sugar; packed
      2 ts Salt
    1/2 ts Dried thyme leaves
    1/4 ts Pepper
      1 T  Vinegar
           Snipped parsley
           Hot cooked noodles

 

  Cut beef into 1/2-inch slices; cut slices into 2-inch strips.
  (For ease in cutting, partially freeze beef about 1-1/2 hours.)
  Cut bacon into 1/4-inch pieces; fry in Dutch oven until crisp.
  Remove bacon with slotted spoon; drain on paper towels.  Pour
  off fat and reserve.  Cook and stir onions and garlic in 2
  tablespoons of the reserved bacon fat until tender, about 10
  minutes.  Remove onions.  Cook and stir beef in remaining bacon
  fat until brown, about 15 minutes.  Stir in flour to coat beef;
  gradually stir in water.  Add onions; beer, bay leaf, brown
  sugar, salt, thyme, and pepper.  Add just enough water to cover
  beef if necessary.  Heat to boiling; reduce heat.  Cover and
  simmer until beef is tender, 1 to 1-1/2 hours.  Remove bay leaf.
  Stir in vinegar; sprinkle with bacon and parsley.  Serve with
  noodles.

  Source:  Betty Crocker's International Cookbook.

  Shared by Judi M. Phelps.

  Internet: jphelps@shell.portal.com, juphelps@delphi.com or

  jphelps@best.com