Belgian Beef Stew With Beer

Ingredients

• 3 lbs stewing beef, cubed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 3 medium onions, sliced
• 2 garlic cloves, chopped
• 3 tablespoons flour
• 1 cup beef broth
• 1 (12 ounce) can beer
• 1 tablespoon white wine vinegar
• 1/2 teaspoon thyme
• 2 bay leaves

Directions

1. 1

   Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.

2. 2

   Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.

3. 3

   Meanwhile whisk the flour into the beef broth.

4. 4

   Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.

5. 5

   Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.

6. 6

   Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.

7. 7

   You could also use a slow cooker for this, and cook for 8 hours.