Flemish Beef Stew

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            FOOD FUNNY
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Frequent contributor Alan Withee writes, "Here are a few little jokes
to try on the kids or grand-kids. I guarantee a least one of the
above will get some good laughs."

Can a hamburger marry a hot dog?
Only if they have a very frank relationship!

How did the jury find the hamburger?
Grill-ty as charred!

Is it proper to eat a hamburger with your fingers?
No, you should eat your fingers separately!

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            TODAY'S RECIPE
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The Belgians know that their beers are among the best in the world,
and that is why they use them so much in cooking. For best results
with this recipe, use a rich, dark Belgian beer such as Rodenbach or
dark Abbey beer. The addition of the sweet-and-sour element at the
end of cooking gives this dish its authentic Flemish flavor.

Flemish Beef Stew (Vlaamse Stovery, Les Carbonades Flamandes)

4 lbs (1.8 Kg) boneless stew meat cut into
2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) all-purpose flour
4 Tbs (60 ml) butter
3 large onions, thinly sliced
3 cups (760 ml) dark beer
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
2 Tbs (30 ml) red currant jelly
1 Tbs (15 ml) red wine vinegar

Season the beef generously with salt and pepper and dust lightly with
flour. Heat half the butter in a large, heavy skillet over high heat
and brown the beef in small batches until browned on all sides,
transferring them to a large, heavy pot as they are done. Add the
remaining butter to the same skillet and saute the onions until nicely
browned, about 20 minutes. Transfer the onions to the pot with the
beef. Deglaze the skillet with the beer, scraping up all the brown
bits on the bottom of the pan, and add the beer to the pot. Stir in
the thyme and bay leaf and bring to a boil over high heat. Reduce the
heat and simmer covered until the meat is very tender, 1 1/2 to 2
hours. Stir in the currant jelly and vinegar immediately before
serving. Serves 6 to 8.
Received on Thu Jan 22 12:01:28 2004