Belgian Beef Stew

Name: Belgian Beef Stew
Ingredients: 1/4 c. flour (all-purpose); 2 1/2 tsp. salt; 1/2 tsp. pepper; 2 lb. beef chuck cubes, 1-inch; 1/2 c. salad oil; 2 lb. onions, sliced; 1 clove garlic, crushed; 1 can (12 oz.) light beer; 1 Tbsp. soy sauce; 1 Tbsp. Worcestershire; 1 Tbsp. bottled steak sauce; 2 bay leaves; 1/2 tsp. dried thyme leaves; 2 lb. potatoes, cubed; 1 pkg. (10 oz.) frozen peas; 2 Tbsp. chopped parsley

16 ingredients

12 steps

Ingredients

1/4 c. flour (all-purpose)
2 1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef chuck cubes, 1-inch
1/2 c. salad oil
2 lb. onions, sliced
1 clove garlic, crushed
1 can (12 oz.) light beer
1 Tbsp. soy sauce
1 Tbsp. Worcestershire
1 Tbsp. bottled steak sauce
2 bay leaves
1/2 tsp. dried thyme leaves
2 lb. potatoes, cubed
1 pkg. (10 oz.) frozen peas
2 Tbsp. chopped parsley

Directions

1

Combine flour, salt and pepper.
2

Use to coat beef well.
3

In 1/4 cup hot oil in Dutch oven or kettle, saute garlic and onions 8 to 10 minutes until onions are tender.
4

Remove; set aside.
5

Heat remaining oil.
6

Add chuck; brown well on all sides.
7

Return to onion and garlic pan, add beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme; mix well.
8

Bring mixture to boiling. Reduce heat and simmer covered 1 1/2 hours.
9

Add potatoes; simmer, covered 20 minutes or until potatoes are done.
10

Add peas.
11

Simmer, covered 8 minutes longer.
12

Add more salt if needed.