Belgium: Beef And Beer

• 2 lb. lean beef (boneless chuck), cut into inch cubes
• 1/4 c. salad oil
• 1 large clove garlic, finely chopped
• 5 Tbsp. flour
• 2 Tbsp. chopped parsley
• 6 medium onions, sliced
• 1 bay leaf
• 1/4 tsp. thyme
• 1 tsp. pepper
• 12 oz. beer

1. Combine the flour, salt and pepper.
2. Dredge the meat in the seasoned flour.
3. Heat the oil in skillet; add onions and garlic until tender but not brown.
4. Remove from skillet and reserve.
5. Put meat in the skillet and brown on all sides, adding a little more oil if necessary.
6. Put meat, onions, beer, bay leaf and thyme in a casserole; cover and put in a preheated 325u0b0 oven for three hours or more until meat is tender.
7. Remove from oven; remove bay leaf and sprinkle with parsley.
8. Serve with hot boiled potatoes.

lean beef, salad oil, clove garlic, flour, parsley, onions, bay leaf, thyme, pepper, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062709 (may not work)