Mccall's belgian beef stew

AWORLDWIDE MELODY #4 V

McCalls Great American Recipe Collection

BELGIAN BEEF STEW

1/4 cup unsifted all-purpose flour

2 1/2 teaspoon salt

1/2 teaspoon ppper

2 ib beef chuck, cut in 1 inch cubes

1/2 cup oil

2 lbs onions, sliced

1 clove garlic, crushed

1 can (12 oz) light beer

1 tablespoon soy sauce

1 tablespoon Worestershire sauce

1 tablespoon bottled steak sauce

2 bay leaves

1/2 teaspoon dried thyme leaves

2 lbs potatoes, pared and quartered

1 pkg (10 oz) frozen green peas

2 tablespoons chopped parsley

1. Combine flour, salt, and pepper. Use to coat chuck well.

2. In 1/4 cup oil, saute onions and garlic 8 to 10 minutes, until onions is tender. Remove; set aside.

3. Heat oil in Dutch oven and brown chuck, well on each side.

4. Return BELGIAN BEEF STEW
   onion and garlic to Dutch oven, along with beer, soy sauce, Worcestershire sauce, steak sauce, bay leafs, and thyme.

5. Bring to a boiling; reduce heat, and simmer covered 1 1/2 hours.

6. Add potato; simmer 20 minutes, or until tender.

7. Add peas; simmer, covered 8 minutes longer, or just until tender. Add more salt, if necessary.

8. To serve: UTurn stew into serving dish. Garnish with chopped parsley.

Makes 6 serves.

A BIG THANKS to Peanut Patty for my Belgian beef stew, may God Bless, and have a great weekend.
Doris