BELGIAN BEEF STEW – Belgian Food Recipes

Recipe ingredients and directions:

3 lb Lean stewing beef

– cut into 1 1/2-in cubes

Flour for dredging

5 tb Vegetable oil

2 lg Onions

– peeled and thinly sliced

2 Garlic cloves

– peeled and minced

Salt

Freshly ground black pepper

12 oz Beer

2 lb Sauerkraut

– rinsed and squeezed dry

2 tb Marjoram

2 tb Dark brown sugar

1 t Celery seed

1 Bay leaf

3/4 c Pitted green olives, sliced

1 c Cream (optional)

1/2 c Minced flat-leaf parsley

– for garnish

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil

in a Dutch oven. Add only enough meat to cover the bottom of the pan

without crowding and brown on all sides, scraping and turning the cubes so

that they don’t burn. Remove the meat with a slotted spoon to a bowl, and

continue until all the meat is browned, adding fresh oil as needed. If the

oil has burned or more oil is needed, add the remaining 2 tablespoons of

oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes

more, stirring frequently until they are light brown and soft. Stir in the

garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown

sugar, celery seed, bay leaf and olives and stir to mix well. Cover and

transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.

After the meat is tender, remove the bay leaf, skim off any excess fat and

stir in the cream, if desired. Add the parsley.

Category: Belgian Recipes