Belgian Beef Stew

• 1/4 cup flour
• 2 lbs. lean beef cubed
• 2 tsp salt
• 1/2 cup salad oil
• 2 lbs. onions, sliced
• 1 clove garlic
• 2 cans light beer
• 1 Tbsp. Worchestire sauce
• 1 Tbsp. steak sauce
• 2 bay leaves
• 1/2 tsp. dried thyme
• 2 lbs. potatoes, quartered
• 2 Tbsp. chopped parsley

1. Combine flour, salt and pepper, coat meat.
2. In a large dutch oven, sautee onions and garlic in hot oil until onions are clear and tender.
3. Remove onions and set aside.
4. Add meat to oil and brown well on all sides.
5. Return onions to pan and add beer, Worchestire sauce, steak sauce, bay leaves and thyme.
6. Bring to a boil, reduce heat and simmer, covered, about 2 hours.
7. Add potatoes, simmer until done.

flour, lean beef, salt, salad oil, onions, clove garlic, light beer, worchestire sauce, steak sauce, bay leaves, thyme, potatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24282 (may not work)