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    Flemish Beef-and-Beer Stew


    Source of Recipe


    www

    1 1/2 lb Boneless chuck or round steak, 1 inch-thick
    1/4 lb bacon
    4 md onions, sliced
    1 clove garlic, chopped
    3 T flour
    1 c water
    12 oz can light or dark beer
    1 bay leaf
    1 T brown sugar, packed
    2 ts salt
    1/2 ts dried thyme leaves
    1/4 ts pepper
    1 T vinegar
    snipped parsley
    hot cooked noodles

    Cut beef into 1/2-inch slices, cut slices into 2-inch strips. (For
    ease in cutting, partially freeze beef about 1-1/2 hours.) Cut
    bacon into 1/4-inch pieces, fry in Dutch oven until crisp. Remove
    bacon with slotted spoon, drain on paper towels. Pour off fat and
    reserve. Cook and stir onions and garlic in 2 tablespoons of the
    reserved bacon fat until tender, about 10 minutes. Remove onions.

    Cook and stir beef in remaining bacon fat until brown, about 15
    minutes. Stir in flour to coat beef, gradually stir in water.
    Add onions, beer, bay leaf, brown sugar, salt, thyme, and pepper.
    Add just enough water to cover beef if necessary. Heat to boiling,
    reduce heat. Cover and simmer until beef is tender, 1 to 1-1/2
    hours. Remove bay leaf. Stir in vinegar, sprinkle with bacon and
    parsley. Serve with noodles.

 

 

 


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