Flemish Carbonades

2 lb TO 3 lbs. boneless chuck;

- cut into 1-inch cubes 1/2 c Flour

1/4 c Butter or margarine

1 Onion; sliced

1 ts Salt

1/4 ts Pepper

1 Clove garlic; minced

2 c Beer

1/4 c Flour

Coat beef with 1/2 cup flour. In large skillet or slow-cooking pot with browning unit, brown meat in melted butter. Drain off excess fat. In slow-cooking pot, combine meat with onion, salt, pepper, garlic, and beer. Cover and cook on low for 5 to 7 hours or until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture; cook on high for 20 to 30 minutes.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2

typed and posted by teri Chesser 5/97

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