Recipe for cooking belgian beef stew

Soups for Salads :: Stews

Belgian Beef Stew

2 lb. beef short ribs
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. flour
2 Tbsp. canola oil
2 Tbsp. butter
2 med. size onions (about 3/4 lb.), chopped finely
1 (12 oz.) bottle dark beer
1/2 C. double-strength condensed consomm
1 bay leaf
1/2 tsp. dried thyme
4 med. size carrots (about 3/4 lb.), cut into 2-in. slices
3 med. size parsnips (about 1/2 lb.), cut into 2-in. slices or
    3 additional carrots, sliced
4 med. size potatoes (about 1 1/2 lb.), peeled and qt.ered
1/2 tsp. salt

Season beef with salt and pepper. Coat with 1 Tbsp. flour. Heat oil in lrg. 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 med.. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 min.

Sprinkle in remaining flour; cook, stirring, 1 min. Add beer, consomm, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hr. 15 min.

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