| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Belgian | Main course, Meats, Stew | 4 | Servings |
INGREDIENTS
| 1 | kg | Beef (alcatra) cut into 1 1/2", cubes |
| 2 | cn | Beer*; see notes |
| 6 | Onions | |
| 2 | tb | Butter |
| 1 | tb | Flour (up to 2) |
| 1 | Bayleaf | |
| 1/4 | ts | Thyme |
| 1 | pn | Nutmeg |
| 1 | tb | Vinegar |
| 1 | pn | Cumin |
| 2 | sl | White bread |
| 1 | tb | Dijon mustard |
| Salt and pepper; to taste | ||
| 3 | Parsley stems; no leafs |
INSTRUCTIONS
1.Slice onions thin. 2. heat butter or oil and add cubed beef . 3. Cook over high heat until all liquid has evaporated and beef is brown. 4. Stir in onions and cook until it starts to change color. 5. Stir in flour for 2 minutes. Add beer and vinegar and bring to boil stirring. 6. Add parsley, bay and spices. 7. Simmer covered for 1 hour. 8. Spread mustard on bread and place it on top of the stew. 9. Simmer 90 minutes or more. Serve with fries or boiled potatoes Suggested Wine: Beer NOTES : Either Belgian beer and then you have to add 1 Tb sugar, I'd add a tsp or Like I did 2 cans blond beer(bud) and 1/2 to 1 small bottle dark beer, slightly sweetened Recipe by: Adapted by Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #786 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 17, 1997
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