Recipe - Flemish Beef-And-Beer Stew

JUDI M. PHELPS
1 One half pound Boneless chuck or
Round steak; 1 inchthick
One fourth pound Bacon
4 md Onions; cut or sliced up
1 cl Garlic; chopped
3 tablespoon Flour
1 cup ;water
1 Can light or dark beer; 12
or 16 oz
1 Bay leaf
1 tablespoon Brown sugar; packed
2 teaspoon Salt
One half teaspoon Dried thyme leaves
One fourth teaspoon Pepper
1 tablespoon Vinegar
Snipped parsley
Hot cooked noodles

Cut beef into 1/2inch slices; cut slices into 2inch strips. (For ease in
cutting, partially freeze beef about 1One half hours.) Cut bacon into 1/4inch
pieces; fry in Dutch oven until crisp. Remove bacon with slotted spoon;
drain on paper towels. Pour off fat and reserve. Cook and stir onions and
garlic in 2 tablespoons of the reserved bacon fat until tender, about 10
minutes. Remove onions. Cook and stir beef in remaining bacon fat until
brown, about 15 minutes. Stir in flour to coat beef; gradually stir in
water. Add onions; beer, bay leaf, brown sugar, salt, thyme, and pepper.
Add just enough water to cover beef if necessary. Heat to boiling; reduce
heat. Cover and simmer until beef is tender, 1 to 1One half hours. Remove bay
leaf. Stir in vinegar; sprinkle with bacon and parsley. Serve with noodles.

Source: Betty Crocker's International Cookbook.

Shared by Judi M. Phelps. Internet: jphelps@shell.portal.com,
juphelps@delphi.com or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini