Flemish Carbonadescrockpot, main dish, meats 2.00 lb to 3 lbs. boneless chuck; cut into 1-inch cubes 0.50 cup flour 0.25 cup butter or margarine 1.00 onion; sliced 1.00 teaspoon salt 0.25 teaspoon pepper 1.00 clove garlic; minced 2.00 cup beer 0.25 cup 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 Posted to MM-Recipes Digest by "Rfm" |
