| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Soups & ste |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean boneless beef; cut in 2" cubes |
| 1 |
c |
Onion; sliced 1/4" thick |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Salad oil |
| 3 |
|
Cloves garlic |
| 1 1/2 |
tb |
Brown sugar |
| 1/4 |
c |
Parsley; chopped |
| 1/2 |
|
Bay leaf |
| 1/2 |
ts |
Dried thyme |
| 1 |
tb |
Salt |
| 1 |
cn |
(10 oz) beef broth |
| 1 |
c |
Beer |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
Dredge meat in flour and brown in salad oil a few pieces at a time. Put in
casserole and add the onions. Brown garlic cloves crushed in the oil in
skillet. Add other ingredients except vinegar to skillet. Pour over meat
and onions. Cover and bake at 325 degrees until tender (about 2-1/2 hours).
Uncover; add red wine vinegar. Return to oven until bubbly on top. Serve
from casserole. Entered 10/16/94
Recipe by: Dorothy Buckner, October 31, 1975
Posted to recipelu-digest Volume 01 Number 378 by Lou Parris
<lbparris@earthlink.net> on Dec 17, 1997
A Message from our Provider:
“Famous last words: I did it my way”