Recipe - Beef Stewed In Beer

3 tablespoon Flour
Salt and freshly ground
black pepper
2 pound Boneless beef chuck; cut
into 2inch
; cubes
One fourth cup Vegetable oil
2 tablespoon Butter
8 md Onions; thinly cut or sliced up
12 ounce Dark beer or ale; preferably
Belgian
; or stout ( Three fourths cup)
One fourth cup Beef broth
1 Bay leaf
One fourth teaspoon Dried thyme; crushed
2 teaspoon Red currant jelly or brown
sugar
2 teaspoon Red wine vinegar
One fourth cup Minced parsley for garnish

Season the flour with salt and pepper. Toss the beef cubes evenly
with the mixture, shaking off excess and set aside for later.

In a 4 to 5quart heavy casserole or Dutch oven over medium heat,
heat the oil until hot (when the beef hits the oil, the fat should
sizzle). In 2 batches so as to not crowd the pan, brown the beef on
all sides until a deep golden color and remove to a bowl.

Add the butter to the oil and melt, then add the onions and cook, over
medium high heat, stirring frequently for about 15 minutes or until
the onions are soft and brown.

Slowly add the beer and stock to the onions, scraping the bottom of
the pan with a wooden spoon, to lift up the drippings. Set the meat
over the onions and add the bay leaf and thyme, and season with salt
and pepper to taste. Bring the liquid to a simmer, cover and cook,
over very low heat for 1 One half hours or until tender.

Uncover the pot and the boil the liquid down a bit to thicken. Stir
in the jelly or sugar and vinegar and simmer for another minute.
Remove the bay leaf and adjust the seasoning; serve immediately
garnished with parsley.

Converted by MC_Buster.

Per serving: 1122 Calories (kcal); 79g Total Fat; (61% calories from
fat); 16g Protein; 96g Carbohydrate; 62mg Cholesterol; 581mg Sodium
Food Exchanges: 1 Grain(Starch); One half Lean Meat; 13 Vegetable; 0
Fruit; 15
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.