belgian beef stew

How To Make belgian beef stew

• 1

  preheat oven to 325.
• 2

  Dredge the meat in flour.
• 3

  Heat 3 tablespoons of oil in a dutch oven.
• 4

  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.
• 5

  Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.
• 6

  If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot.
• 7

  When it is hot, add the onions and cook for 6 to 7 minutes more, stirring frequently until they are light brown and soft.
• 8

  Stir in the garlic.
• 9

  Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
• 10

  Cover and transfer the casserole to the oven for 1 1/2 hours.
• 11

  Stir occasionally.
• 12

  After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired.
• 13

  Add the parsley.
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