Belgian Beef Stew

• 1/4 c. flour (all-purpose)
• 2 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 lb. beef chuck cubes, 1-inch
• 1/2 c. salad oil
• 2 lb. onions, sliced
• 1 clove garlic, crushed
• 1 can (12 oz.) light beer
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire
• 1 Tbsp. bottled steak sauce
• 2 bay leaves
• 1/2 tsp. dried thyme leaves
• 2 lb. potatoes, cubed
• 1 pkg. (10 oz.) frozen peas
• 2 Tbsp. chopped parsley

1. Combine flour, salt and pepper.
2. Use to coat beef well.
3. In 1/4 cup hot oil in Dutch oven or kettle, saute garlic and onions 8 to 10 minutes until onions are tender.
4. Remove; set aside.
5. Heat remaining oil.
6. Add chuck; brown well on all sides.
7. Return to onion and garlic pan, add beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme; mix well.
8. Bring mixture to boiling. Reduce heat and simmer covered 1 1/2 hours.
9. Add potatoes; simmer, covered 20 minutes or until potatoes are done.
10. Add peas.
11. Simmer, covered 8 minutes longer.
12. Add more salt if needed.

flour, salt, pepper, beef chuck cubes, salad oil, onions, clove garlic, light beer, soy sauce, worcestershire, steak sauce, bay leaves, thyme, potatoes, frozen peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528688 (may not work)