INGREDIENTS

INSTRUCTIONS

Season beef cubes with salt and pepper and coat with flour. Shake off
any excess. In a large, heavy skillet, melt 2 tablespoons of butter
over high heat until hot, but not smoking. Add beef cubes and saute
until nicely browned on all sides. Work in batches so as not to crowd
beef cubes or they will steam instead of saute. Add another  tablespoon
of butter, if needed. Transfer beef to a heavy Dutch oven.  Melt
remaining 1 tablespoon butter in the same skiller over medium  heat.
Add onions and cook, stirring occasionally, until browned,  about 15
minutes. Combine onions and meat in Dutch oven. Add beer to  skillet.
Raise heat to high and bring to a boil, scraping the bottom  of the pan
with a wooden spoon to loosen any browned bits. Pour beer  over meat.
Add thyme and bay leaves. Simmer, covered, over low heat  until meat is
very tender, 1 1/2 to 2 hours. Just before servig, stir  in jelly and
vinegar; simmer for 5 minutes. Remove thyme sprigs and  bay leaves.
Taste, adding more salt and pepper if needed.  From "Everybody Eats
Well in Belgium Cookbook" by Ruth Van Warebeck;  printed in the Chicago
Sun Times, October 9, 1996 Posted to MM-Recipes  Digest V3 #315  Date:
Sun, 17 Nov 1996 16:13:16 +0000  From: Linda Place
<placel@worldnet.att.net>

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