Flemish Beef-and-Beer Stew
Yield: 6 servings
1 1/2 lb Boneless chuck or round steak, 1 inch-thick
1/4 lb bacon
4 md onions, sliced
1 clove garlic, chopped
3 T flour
1 c water
12 oz can light or dark beer
1 bay leaf
1 T brown sugar, packed
2 ts salt
1/2 ts dried thyme leaves
1/4 ts pepper
1 T vinegar
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.