| Belgian Beef Stew | Category: beef/Soup/stew | Get More Recipes |
| Serves: 8 |
Preparation Time: |
Cooking Time: 1 1/2 hrs. |
| Description: This is an item that's finished in the oven. Get it started, put it in the oven and set the timer. | ||
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| Ingredients | Amount | Variations |
| beef, chuck, cut into 1 1/2 inch cubes | 3 lb. | |
| flour | for dredging | |
| Vegetable Oil | 5 T. | |
| onions, peeled, sliced thin | 2 large | |
| garlic, sliced | 2 cloves | RC Garlic Base |
| black pepper, ground | 1/8 tsp. | |
| beer | 12 oz. | |
| Beef Redibase | 1 tsp. | RC Pork, Veal or Lamb Base |
| sauerkraut | 2 lb. | |
| marjoram | 2 T. | |
| Dark brown sugar | 2 T. | |
| celery seed | 1 t. | |
| bay leaf | 1 | Ground Bay Leaves |
| pitted green olives, sliced | 3/4 cup | |
| cream (optional) | 1 cup | |
| parsley | for garnish | |
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Directions: Dredge the meat in flour. Heat 3 T. 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 T. of oil to the pot. When it is hot, add the onions and cook for 6-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf, olives and Redibase 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. Add the parsley. |
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