*  Exported from  MasterCook  *
 
                             BELGIAN BEEF STEW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Lean stewing beef
                         - cut into 1 1/2-in cubes
                         Flour for dredging
    5       tb           Vegetable oil
    2       lg           Onions
                         - peeled and thinly sliced
    2                    Garlic cloves
                         - peeled and minced
                         Salt
                         Freshly ground black pepper
   12       oz           Beer
    2       lb           Sauerkraut
                         - rinsed and squeezed dry
    2       tb           Marjoram
    2       tb           Dark brown sugar
    1       t            Celery seed
    1                    Bay leaf
      3/4   c            Pitted green olives, sliced
    1       c            Cream (optional)
      1/2   c            Minced flat-leaf parsley
                         - for garnish
 
   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.
  
 
 
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