Belgian Stew

Belgian Stew^*

"This is a wonderful, dark, beef stew that is great over noodles."

Ingredients:

1 pound bacon, diced
1 tablespoon butter
0 small boiling onions, about 1 1/4 inches in diameter, peeled
3 cloves garlic, minced
pounds boneless lean beef, cubed
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
12 to 16 ounces dark beer
1/2 bunch parsely, chopped
juice of 1 lemon
grated zest of 1 lemon
 
Directions:

1. Blanch the bacon for 1 minute in boiling water. Drain.
2. Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
3. Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
4. Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.

^* I recall finding this recipe on a 3½" floppy disk from around 1990 AD.