| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Belgian |
Soups, Main dish |
8 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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