Belgian Beef Stew Recipe
- 3 lb Lean stewing beef cut into 1 1/2-in cubes Flour for dredging
- 5 Tbsp. Vegetable oil
- 2 lrg Onions peeled and thinly sliced
- 2 x Garlic cloves peeled and chopped Salt Freshly grnd black pepper
- 12 ounce Beer
- 2 lb Sauerkraut rinsed and squeezed dry
- 2 Tbsp. Marjoram
- 2 Tbsp. Dark brown sugar
- 1 tsp Celery seed
- 1 x Bay leaf
- 3/4 c. Pitted green olives, sliced
- 1 c. Cream (optional)
- 1/2 c. Chopped flat-leaf parsley for garnish
- PREHEAT OVEN TO 325F.
- Dredge the meat in flour.
- Heat 3 Tbsp.
- of oil in a Dutch oven.
- Add in only sufficient meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so which they do not burn.
- Remove the meat with a slotted spoon to a bowl, and continue till all the meat is browned, adding fresh oil as needed.
- If the oil has burned or possibly more oil is needed, add in the remaining 2 Tbsp.
- of oil to the pot.
- When it is warm, add in the onions and cook for 6-to-7 min more, stirring frequently till they are light brown and soft.
- Stir in the garlic.
- Add in 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 hrs.
- Stir occasionally.
- After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if you like.
- Add in the parsley.
stewing beef, vegetable oil, onions, garlic, marjoram, brown sugar, celery, bay leaf, green olives, cream, flatleaf parsley
Taken from cookeatshare.com/recipes/belgian-beef-stew-83299 (may not work)