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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 16

Print this Recipe    Beer Beef Stew 16

Belgian Beef Stew
Yield: 8 servings

3 lb lean stewing beef, cut into 1 1/2-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 lb 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

Preheat oven to 325F. Dredge the meat in flour. Heat 3 tablespoons
of oil in a Dutch oven. 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. Remove the meat with a
slotted spoon to a bowl, and continue until all the meat is browned,
adding fresh oil as needed. If the oil has burned or more oil is
needed, add the remaining 2 tablespoons of oil to the pot. When it
is hot, add the onions and cook for 6-to-7 minutes more, stirring
frequently until they are light brown and soft. Stir in the garlic.
Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar,
celery seed, bay leaf and olives and stir to mix well. Cover and
transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.
After the meat is tender, remove the bay leaf, skim off any excess
fat and stir in the cream, if desired. Add the parsley.

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