INGREDIENTS

INSTRUCTIONS

1. Season beef cubes with salt and pepper and coat with flour. Shake off
any excess.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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>

A Message from our Provider:

“With Jesus, you can do it”