| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Soups & ste, To post |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef Stew Meat |
| 1 |
|
Lge Onion; thickly sliced |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Oil |
| 6 |
|
Cloves Garlic; chopped |
| 3 |
tb |
Dark Brown Sugar |
| 1/4 |
c |
Red Wine Vinegar |
| 1/2 |
c |
Chopped Parsley |
| 2 |
|
Bay Leaves |
|
|
Salt And Pepper; to taste |
| 2 |
cn |
Beef Broth |
| 2 |
cn |
Beer |
INSTRUCTIONS
Preheat oven to 325°.
Cut beef in pieces, 1 to 2 inches. Roll in flour. Brown a few pieces at a
time in hot oil. Then put in large baking dish. (6 qt. or 8 qt. size) Add
onions and garlic to oil and brown lightly. Put onions and garlic in
casserole. Add sugar, vinegar, parsley and bay leaves, salt and pepper to
meat. Mix lightly. Pour off any oil in pan. Put broth in pan at low heat.
Pour broth mixture over meat, mix. Add beer. Cover and cook in oven for 2
hours.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Kaye Waldman
Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar
17, 1998
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