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Belgian beef stew

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Ingredients/Components

salt
salad oil - 1/2 c
pepper - 1/2 tsp
soy sauce - 1 Tbsp
chopped parsley - 2 Tbsp
bay leaves - 2 item
clove garlic, crushed - 1 item
Worcestershire - 1 Tbsp
potatoes, cubed - 2 lb
onions, sliced - 2 lb
dried thyme leaves - 1/2 tsp
10 oz - 1 pkg
flour all-purpose - 1/4 c
bottled steak sauce - 1 Tbsp
light beer - 1 can
beef chuck cubes, 1-inch - 2 lb

How to make belgian beef stew:

Combine flour, salt and pepper. Use to coat beef well. In 1/4 cup hot oil in Dutch oven or kettle, saute garlic and onions 8 to 10 minutes until onions are tender. Remove; set aside. Heat remaining oil. Add chuck; brown well on all sides. Return to onion and garlic pan, add beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme; mix well. Bring mixture to boiling. Reduce heat and simmer covered 1 1/2 hours. Add potatoes; simmer, covered 20 minutes or until potatoes are done. Add peas. Simmer, covered 8 minutes longer. Add more salt if needed.

To serve: Turn stew into serving dish and garnish with chopped parsley. Makes 6 servings.

Recipe categories: Main dish, Beef, Stew.

Rating:

Average rating: 4, total votes: 8

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