BELGIAN BEEF STEW – Belgian Food Recipes

BELGIAN BEEF STEW – Belgian Food Recipes

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    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

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