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Flemish beef-and-beer stew
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| Artist: |
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| Categories: |
Beef, Beverages, Entrees, Meats, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 1 1/2
| lbs | Boneless chuck or | | | Round steak, 1 inch-thick | | 1/4
| lbs | Bacon | | 4
| med | Onions, sliced | | 1
| cl | Garlic, chopped | | 3
| tbsp | Flour | | 1
| cup | Water | | 1
| | Can light or dark beer, 12 | | | -or 16 oz | | 1
| | Bay leaf | | 1
| tbsp | Brown sugar, packed | | 2
| tsp | Salt | | 1/2
| tsp | Dried thyme leaves | | 1/4
| tsp | Pepper | | 1
| tbsp | Vinegar | | | Snipped parsley | | | Hot cooked noodles |
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Procedures:
| 1 | Cut beef into ?inch slices; cut slices into 2-inch strips. | | 2 | (for ease in cutting, partially freeze beef about 1-?hours). | | 3 | Cut bacon into ?inch pieces; fry in dutch oven until crisp. | | 4 | Remove bacon with slotted spoon; drain on paper towels. | | 5 | Pour off fat and reserve. | | 6 | Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until tender, about 10 minutes. | | 7 | Remove onions. | | 8 | Cook and stir beef in remaining bacon fat until brown, about 15 minutes. | | 9 | Stir in flour to coat beef; gradually stir in water. | | 10 | Add onions; beer, bay leaf, brown sugar, salt, thyme, and pepper. | | 11 | Add just enough water to cover beef if necessary. | | 12 | Heat to boiling; reduce heat. | | 13 | Cover and simmer until beef is tender, 1 to 1-?hours. | | 14 | Remove bay leaf. | | 15 | Stir in vinegar; sprinkle with bacon and parsley. | | 16 | Serve with noodles. |
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