Recipe#6382

Title: Beer Beef Stew

Newsgroups: rec.food.recipes 
 From: Judi Mae Phelps jphelps@best.com 
 Subject: R-Flemish Beef-and-Beer Stew 
 Message-ID: Pine.BSD.3.91.950326074443.28584A-100000@shell1.best.com 
 Date: Wed, 29 Mar 1995 18:25:20 GMT 

Yield: 6 servings
 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.