| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Flour |
|
|
Salt and freshly ground black pepper |
| 2 |
lb |
Boneless beef chuck; cut into 2-inch |
|
|
; cubes |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Butter |
| 8 |
md |
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 |
ts |
Dried thyme; crushed |
| 2 |
ts |
Red currant jelly or brown sugar |
| 2 |
ts |
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.
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