BELGIAN BEEF STEW

BELGIAN BEEF STEW image

Yield 6 people

Number Of Ingredients 14

3 lbs stew meat (chuck is fine)
s & p
1 1/2 c flour with dry mustard
6 T canola oil
3 onions thinly sliced
4 garlic cloves minced
12 oz Belgian dark ale
1 quart beef stock
3 thyme sprigs, 3 parsley sprigs, bay leaf bundled
10 new potatoes, halved
2 carrots cut into thin slices
1 T Dijon mustard
2 T red wine vinegar
parsley for garnish

Steps:

1. Preheat oven to 325. Season beef with s & p. In a large resealable plastic bag, combine beef and flour/dry mustard and shake well; remove from the bag, shaking off excess flour. In electric skillet, heat 2 T oil. Add the beef and cook over high heat until browned all over, 5 minutes: transfer to a large casserole dish. 2. Pour off all but 2 T of fat from skillet. Add the onions, season with s & p and cook over moderate heat, stirring until softened and browned (8 minutes). Add the garlic and cook until fragrant (1 minute). Add the beer and cook, scraping up browned bit. Return the meat tot eh casserole and add the stock and herb bundle. Bring to a boil, then add to the casserole dish. Cover and place in oven for 1 1/2 hours, until meat is tender. 3. Add the carrots and potatoes, cover and braise for 45 minutes longer, until tender. Discard the herb bundle. Stir in the mustard and vinegar; season with s & p. Garnish with parsley and serve.