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Belgian beef stew
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| Artist: |
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| Categories: |
Beef, Entrees, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Lean stewing beef | | | - cut into 1 ?in cubes | | | Flour for dredging | | 5
| tbsp | Vegetable oil | | 2
| large | Onions | | | - peeled and thinly sliced | | 2
| | Garlic cloves | | | - peeled and minced | | | Salt | | | Freshly ground black pepper | | 12
| oz | Beer | | 2
| lbs | Sauerkraut | | | - rinsed and squeezed dry | | 2
| tbsp | Marjoram | | 2
| tbsp | Dark brown sugar | | 1
| tsp | Celery seed | | 1
| | Bay leaf | | 3/4
| cup | Pitted green olives, sliced | | 1
| cup | Cream (optional) | | 1/2
| cup | Minced flat-leaf parsley | | | - for garnish |
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Procedures:
| 1 | Preheat oven to 325°F. | | 2 | Dredge the meat in flour. | | 3 | Heat 3 tablespoons of oil in a dutch oven. | | 4 | Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don"t burn. | | 5 | Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. | | 6 | If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. | | 7 | When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. | | 8 | Stir in the garlic. | | 9 | Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. | | 10 | Cover and transfer the casserole to the oven for 1 ?hours. | | 11 | Stir occasionally. | | 12 | After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. | | 13 | Add the parsley |
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