Flemish Beef Stew Cooked In Beer

Ingredients

4 lb beef stew meat, 2 cubes 1 tsp salt 1/2 tsp freshly ground black pepper 2 tbsp flour, to 3 tb 3 tbsp unsalted butter, to 4 tb 3 large onions, thinly sliced 24 oz belgian beer 2 sprigs thyme, to 3 sprigs 2 bay leaves 1 1/2 tbsp red currant jelly 1 tbsp red wine vinegar	Advertisements

Preparation
 
1. Season beef cubes with salt and pepper and coat with flour. Shake
off any excess.

2. In a large, heavy skillet, melt 2 tablespoons of butter over high
heat until hot, but not smoking. Add beef cubes and saute until
nicely browned on all sides. Work in batches so as not to crowd beef
cubes or they will steam instead of saute. Add another tablespoon of
butter, if needed. Transfer beef to a heavy Dutch oven.

3. Melt remaining 1 tablespoon butter in the same skiller over medium
heat. Add onions and cook, stirring occasionally, until browned,
about 15 minutes. Combine onions and meat in Dutch oven.

4. Add beer to skillet. Raise heat to high and bring to a boil,
scraping the bottom of the pan with a wooden spoon to loosen any
browned bits.

5. Pour beer over meat. Add thyme and bay leaves. Simmer, covered,
over low heat until meat is very tender, 1 1/2 to 2 hours.

6. Just before servig, stir in jelly and vinegar; simmer for 5
minutes. Remove thyme sprigs and bay leaves. Taste, adding more salt
and pepper if needed.

From "Everybody Eats Well in Belgium Cookbook" by Ruth Van Warebeck;
printed in the Chicago Sun Times, October 9, 1996

 

 
Servings: 6

 

Flora Taco s Drink
Mix together and enjoy! NOTES : This is basically what happens when you put four bored college students together in a room with random ingredients. Recipe by: Flora/Taco/Aaron/Tres     strongServings: 1/strong   (Upload by user)

Fluid Replacer Sports Drink
Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and orange juice in a blender or shaker. Drink cold for best taste. Per Serving: 60 calories, less than 1 g fat, less than 1 g protein, 15 g carbohydrates, 130 mg sodium, no cholesterol. Notes: This is (Upload by user)

Fobel s Frozen Mango Daiquiri
Combine milk and half & half. Freeze in ice cube tray until solid. Puree mango in a blender or food processor fitted with the metal blade. Add frozen milk cubes, rum, sugar, lime juice, and cinnamon (and vanilla if using). Process to a fluffy puree and mound into 2 or 3 (Upload by user)

Fog Cuttere
Shake all ingredients. Strain into a Collins glass over ice cubes. Float a teaspoon of sweet sherry on top.     strongServings: 1/strong   (Upload by user)

Frappuccino
Dissolve espresso powder in hot water. Allow to cool to room temperature. (The quickest way is to mix the ingredients in a small metal bowl and swirl.) Combine espresso mixture, sweetened condensed milk and ice in blender. Blend on high for one minute, until no visible chunk (Upload by user)

Fred Goslin s Sangria
1) In a pitcher stir the sugar and the juices together until the sugar dissolves... Cover and chill... 2) Just before serving add the wine and the fruit... serve over ice... from the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and Fred Goslin on, Cyberealm Bbs in Watert (Upload by user)

Freddy Fudpucker Cactus Cooler
Fill collins glass with ice. Pour in tequila and orange juice. Stir. Float galliano.     strongServings: 1/strong   (Upload by user)

Fourby Chili Black Beans Beer Broccoli
* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover p (Upload by user)

French Connection
Fill a rocks glass with ice. Add brandy and amaretto and stir. Top with a splash of triple sec and serve. Recipe By : Joe Robertson     strongServings: 1/strong   (Upload by user)

French Prune Aperitif Wine
A friend in France serves this wine as an aperitif in win ter. It is very warming on a cold night and carries the scent of the summer prune plum. Rinse and carefully dry plums. Put in a clean glass jar and sprinkle with 1/4 cup of the powdered sugar and the Cognac. Cov (Upload by user)
TAG: bottles, aperitif, prune, ,

Fresh Berry Wine Coulis
* Use Orange or Cherry Liqueur. ** Use dry or sweet wine. 1. Rinse and hull the strawberries. Place in blender with liqueur, 1/4 cup of honey and 1/2 cup wine. Puree until very smooth. Check the taste and add more honey if not sweet enough or more wine if mixture is too (Upload by user)
TAG: serve, ,

Fresh Citrus Cooler
Combine first 4 ingredients in a pitcher; stir until sugar dissolves. Add chilled sparkling water; stir well. Yield: 3 cups (serving size: 1 cup). ~ Serving Ideas : Serve immediately over ice. Garnish with lime, if desired. Nutr. Assoc. (Upload by user)

Fresh Figs Cura Ao
Marinate the figs in the cognac 30 minutes or longer. Mix the cream and Curaao. Fold in the figs and any cognac that they have not absorbed.     strongServings: 4/strong   (Upload by user)

Fresh Fruit Frappe 2
* Melon should be cut up. Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if de (Upload by user)
TAG: fruit, ,

Fresh Ginger Ale
Put ginger, lemon peel, and 4 cups of water into a 4quart pan. Bring to the boil, and continue boiling, without lid, for about 10 minutes. Stir in 1 1/2 cups sugar and boil for about 15 more minutes. Liquid should have reduced to about 3 cups. Pour through a wire seive and d (Upload by user)
TAG: ginger, syrup, ,

Fresh Mint Liqueur
* Grow your own mint. You can find it at any garden shops herb rack. Try different flavors. Orange mint is REAL good. Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut mint leaves, packing ligh (Upload by user)
TAG: aging, leaves, liqueur, container, combine, ,