02-03-2004, 11:13 PM
4 pounds stew meat
2 cans beef consume
½ cup flour
2 cans beer
½ cup olive oil
1 bay leaf
3 large chopped onions
6 minced garlic cloves
4 TB brown sugar
¼ cup red wine vinegar
2 tsp thyme
1 tsp salt
Plenty of freshly ground pepper
[size 2]Dredge the meat in flour, brown in oil. Transfer to large Dutch oven or casserole dish. Add 2 TB of butter to the skillet, saute onions and garlic until soft, add to meat. [/size]
[size 2]Add all other ingredients, cover and bake in a slow oven 325*F for 2 hours. Remove the bay leaf and serve in a hollowed out loaf of pumpernickel or any rich dark bread. [/size]
[size 2]Buttered noodles or mashed potatoes are an excellent alternative to the bread, if you prefer.[/size]
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2 cans beef consume
½ cup flour
2 cans beer
½ cup olive oil
1 bay leaf
3 large chopped onions
6 minced garlic cloves
4 TB brown sugar
¼ cup red wine vinegar
2 tsp thyme
1 tsp salt
Plenty of freshly ground pepper
[size 2]Dredge the meat in flour, brown in oil. Transfer to large Dutch oven or casserole dish. Add 2 TB of butter to the skillet, saute onions and garlic until soft, add to meat. [/size]
[size 2]Add all other ingredients, cover and bake in a slow oven 325*F for 2 hours. Remove the bay leaf and serve in a hollowed out loaf of pumpernickel or any rich dark bread. [/size]
[size 2]Buttered noodles or mashed potatoes are an excellent alternative to the bread, if you prefer.[/size]
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