"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Belgian Beer Beef Recipe

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This recipe for Belgian Beer Beef, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Sherman
Added: Sunday, November 11, 2007


1/4 cup Flour
2 1/2 tsp Salt
1/2 Tsp. freshly ground pepper---
2 lb Beef Chuck (cut in 1 1/2 inch cubes)
1/2 cup Salad Oil
2 lb thinly sliced Onions
1 Clove Garlic, minced
1 Can Flat Lite Beer
3 Tbls. Worcestershire sauce
2 bay leaves
1/2 tsp dried thyme
2 lb- Whole new potatoes pared
1 (10 oz ) pkg Frozen Peas
2 Tbsp chopped parsley

1. Combine flour,salt and pepper in paper bag big enough for beef cubes. Coat cubes.
2. Heat 1/4 cup oil in Dutch oven. Saute onion and garlic until tender. Remove and reserve.
3. Heat remaining oil in Dutch oven. Brown beef well on all sides.
4. Return onion and garlic to Dutch oven. Add beer, Worcestershire, bay leaves and thyme. Stir to mix well. Bring mixture to boiling reduce heat and simmer covered, 1 1/2 hr.
5. Add potatoes and simmer, covered 20 min, or until potatoes are tender.
6. Add peas and simmer, covered, 8 min. or more, or just until tender
7 Turn stew into hot serving dish. Garnish with parsley

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