On the range top, preheat a large, heavy skillet. Pour in half the oil. Saute the onions on high heat until golden brown. Remove the onions to a 4-quart casserole. Add the remaining oil to the skillet and sear the meat on high heat until very brown. Spread mustard on the bread and place the slices on top of the onions. Transfer the meat to the casserole.
Pour the beer and water into the hot skillet and stir to incorporate the brown meat drippings. Add the garlic, bouilion, salt, bay leaf and vinegar. Combine and pour over the meat in the casserole. Cover and microwave on high 8 minutes. Stir to combine the ingredients. Re-cover and microwave on medium-low (30 percent) for 30 minutes.
Drain the potatoes and cut into desired size. Add the potatoes and parsley to the stew. Stir and re-cover. Let stand for 20 minutes. Best when made the day before. Remove the bay leaf before serving.
Nutritional information: per serving: 400 calories; ?g protein; 16g fat; ?g carbohydrates; 95mg cholesterol; 655mg sodium
** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 **
Your Belgian Beef Stew is ready. Buon appetito!
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