| Boeuf a La Flamande ( Beer Braised Beef)
4 pounds of beef chuck, cut in 2 inch pieces
1/2 cup of flour
2 tablespoons of salt
2 teaspoons of paprika
1 teaspoon of pepper
10 - 12 whole small onions, peeled
4 strips of bacon, cut in small pieces
1 pound of fresh mushrooms, sliced
12 ounces of beer
1 teaspoon of sugar
1 tablespoon of vinegar
2 teaspoons of dried thyme, crushed
1 bay leaf |
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Thoroughly coat beef cubes with flour, salt, paprika and pepper in large bowl or paper sack. Place the onions , bacon and half of sliced mushrooms in pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into pot. Cover and cook on LOW for 8 - 10 hours. Serve over noodles or rice. Serves 4- 6 Note: May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup of water. Pour into beef mixture. Turn to HIGH and allow to come to a simmer, about 10 minutes. |
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