Belgian Beef Stew
- 2 pounds beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 medium size onions (about 3/4 pound), finely chopped
- 1 (12 ounce) bottle dark beer
- 1/2 cup double-strength condensed consommé
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 4 medium size carrots (about 3/4 pound), cut into 2-inch slices
- 3 medium size parsnips (about 1/2 pound), cut into 2-inch slicesm or 3 additional carrots, sliced
- 4 medium size potatoes (about 1 1/2 pounds), peeled and quartered
- 1/2 teaspoon
- Season beef with salt and pepper. Coat with 1 tablespoon flour. Heat oil in large
Dutch oven over high heat. Working in batches, add beef; cook to brown well on both
sides. Remove from pan. Pour of fat from pan. Lower heat to medium.
- Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan
with spoon, until golden, 6 to 8 minutes.
- Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consommé, bay
leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.
- Add carrots and parsnips; cook 15 minutes.
- Add potatoes and salt; cook 1 hour or until vegetables and beef are tender.
- Discard bay leaf.