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Belgian Beef Stew

Date added: December 14, 2007

  • Servings: 4 change
  • Calories per serving: 1,068
  • Prep time: 45
  • Cook time: 120

Ingredients

  • 3 pound Lean stewing beef cut into 1 1/2-in cubes Flour for dredging
  • 5 tbsp oil, vegetable
  • 2 large onion peeled and thinly sliced
  • 2 Garlic cloves peeled and minced
  • 12 ounce-weight beer
  • 2 pound Sauerkraut rinsed and squeezed dry
  • 2 tbsp Marjoram
  • 2 tbsp sugar, brown
  • 1 tsp celery seed
  • 1 Bay leaf
  • 3/4 cup Pitted green olives sliced
  • 1 cup cream, whipping, 35% b.f.
  • 1/2 cup Minced flat-leaf parsley for garnish

Recipe Method

1. Preheat oven to 325F. Dredge the meat in flour.

2. Heat 3 tablespoons of oil . Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.

3. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft.

4. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.

5. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.

Nutritional Facts

Per serving% Daily Value*
Calories 1,06853%
Fat 63g97%
Cholesterol 338mg113%
Sodium 1,590mg 66%
Carbohydrates 20g53%

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