| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean beef stew meat |
| 2 |
lb |
Large onions; chopped |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Sunflower oil |
| 6 |
|
Garlic cloves; crushed |
| 1 |
tb |
Salt |
| 3 |
tb |
Brown sugar |
| 1/4 |
c |
Wine vinegar |
| 1/2 |
c |
Chopped parsley |
| 2 |
ts |
Thyme |
|
|
Ground pepper |
| 24 |
oz |
Beef broth; kept hot |
| 24 |
oz |
Beer |
INSTRUCTIONS
From: http://www.niagara.com/~mnotte/201.html
Preheat oven at 325 F. Cut stew meat into rather small pieces and roll
lightly into the flour. Heat oil, then stir fry meat, a little at a time,
until golden. Do the same with onion and garlic, adding more oil if needed.
Place everything in a 6 - 8 quart deep pan, adding the brown sugar, 2
tablespoons of vinegar, parsley, thyme, salt and pepper. Mix. Add hot broth
and beer. Cover and bake for 2 hours. Remove pan from the oven, place it on
the stove over medium fire, add balance of vinegar and bring sauce to
boiling. Cover and cook for 15 minutes longer.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”