Belgian Beef Stew

Belgian Beef Stew

Makes: 6 servings

Prep: 15 mins

Cook: 2 hrs 40 mins

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 consomme

·         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, cut into 2-inch pieces OR: 3 additional carrots, sliced

·         4 medium-size potatoes (1-1/2 pounds), peeled and quartered

·         1/2 teaspoon salt

Directions:

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.

3.    Pour off 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.

4.    Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consomme, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.

5.    Add carrots and parsnips; cook 15 minutes. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender. Discard bay leaf.

http://www.familycircle.com/recipe/beef/belgian-beef-stew/