Belgian Beef Stew
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 groun...
Ingredients
- 3lblean stewing beef
- 2large onions
- 2lbsauerkraut
- 2tbsp dark brown sugar
- 1tsp celery seed
- 1bay leaf
- 3/4cup pitted green olives, sliced
- 1cup cream (optional)
Directions
- 1
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 clove
- 2
Dredge the meat in flour
- 3
Heat 3 tablespoons of oil in a Dutch oven
- 4
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
- 5
Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed
- 6
If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot
- 7
When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft
- 8
Stir in the garlic