Belgian Beef Stew

Ingredients

• 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 slices, or 3 additional carrots, sliced
• 4 medium size potatoes (about 1 1/2 pounds), peeled and quartered
• 1/2 teaspoon salt

Instructions

1. Season beef with salt and pepper. Coat with 1 tablespoon flour.
2. 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.
3. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, for 6 to 8 minutes.
4. Sprinkle in remaining flour; cook, stirring, for 1 minute. Add beer, consommé, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.
5. Add carrots and parsnips; cook for 15 minutes.
6. Add potatoes and salt; cook for 1 hour or until vegetables and beef are tender.
7. Discard bay leaf.