recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran

Belgian Beef Stew
Serving Size : 8

3 pounds Lean stewing beef
2 pounds Sauerkraut -- cut into 1 1/2-in cu
Flour for dredging
2 tablespoons Marjoram
5 tablespoons Vegetable oil
2 tablespoons Dark brown sugar
2 large Onions
1 teaspoon Celery seed -- peeled and thinly sliced
2 Garlic cloves
3/4 cup Pitted green olives -- sliced
peeled and minced
1 cup Cream (optional)
Salt
1/2 cup Minced flat-leaf parsley
Freshly ground black pepper
for garnish
12 ounces Beer

PREHEAT OVEN TO 325F.

Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.

After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK