| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Beef, Crockpot |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
TO 3 lbs. boneless chuck; cut into 1-inch cubes |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Butter or margarine |
| 1 |
|
Onion; sliced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Beer |
| 1/4 |
c |
Flour |
INSTRUCTIONS
Coat beef with 1/2 cup flour. In large skillet or slow-cooking pot with
browning unit, brown meat in melted butter. Drain off excess fat. In
slow-cooking pot, combine meat with onion, salt, pepper, garlic, and beer.
Cover and cook on low for 5 to 7 hours or until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture; cook on high for 20 to 30 minutes.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
0-553-14870-2
typed and posted by teri Chesser 5/97
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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