Flemish Beef Stew
Makes 6 servings
2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar
Combine the flour, salt, and pepper in a bag.
Add the meat and shake well. Melt half the butter and
oil and fry the onions until tender; do not brown.
Remove the onions. Brown the meat on all sides in
remaining oil and butter. Add the onions, herbs,
and sugar. Pour the beer over.
Add stock if needed to cover. Cook covered,
over low heat for 1 1/2 hours or until the meat is tender,
adding more beer or stock if necessary.
Just before serving add the vinegar.
Serve with hot boiled potatoes and a green salad.
Green Bean Casserole.
3/4 cup milk
1/8 teaspoon pepper
10 3/4 can cream of mushroom soup
2 (9 oz.) packages frozen green beans,
thawed or 2 14.5 oz cans cut green beans, drained
1-1/3 cups French Fried onion rings
In a-1/2 quart casserole , mix all ingredients
except 2/3 cup French Fried onions.
Bake for 30 mins at 350 degrees or until hot; stir.
Top with 2/3 cup onion.
Bake 5 min. or until onions are golden.Serves six.
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