Beef Stewed In Beer – We Love God!

So many times I’ve seen men, particularly younger guys, act as if real leadership is shown in correcting others. That’s why young men’s sermons often scold. What they haven’t figured out is that you can often accomplish more by encouragement. There are times to scold. But 80 to 90 percent of what you hope to correct can be accomplished through encouragement. If you look back at your life and consider who influenced you the most, you will probably find that it’s the people who believed in you.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Burt, Wolf	1	Servings

INGREDIENTS

3	T	Flour
		Salt and freshly ground
		black pepper
2	lb	Boneless beef chuck, cut
		into 2-inch
		cubes
1/4	c	Vegetable oil
2	T	Butter
8		Onions, thinly sliced
12	oz	Dark beer or ale, preferably
		Belgian
		or stout 3/4 cup
1/4	c	Beef broth
1		Bay leaf
1/4	t	Dried thyme, crushed
2	t	Red currant jelly or brown
		sugar
2	t	Red wine vinegar
1/4	c	Minced parsley for garnish

INSTRUCTIONS

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
5-quart 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 1/2 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); 1/2
Lean Meat; 13 Vegetable; 0  Fruit; 15 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4929 Calories From Fat: 3491 Total Fat: 388.6g Cholesterol: 995.5mg Sodium: 1133.8mg Potassium: 3473.4mg Carbohydrates: 104g Fiber: 16.5g Sugar: 39.6g Protein: 244.8g