Recipe of the Week: Flemish Carbonades, by T.G.

Ingredients:

• 2 to 3 lbs of boneless chuck, cut into 1-inch cubes
• 1/2 cup flour
• 1/4 cup butter
• 1 onion, sliced
• 1 tsp salt
• 1 pinch of pepper
• 1 clove of minced garlic
• 2 cups beer
• 1/4 cup flour

Directions:

1. Coat the beef with 1/2 cup flour.
2. In a large skillet brown the meat in the melted butter, then drain off excess fat.
3. In a Crock-Pot, combine the meat with onion, salt, pepper, garlic and, beer.
4. Cover and cook on low for 5 to 7 hours or until meat is tender.
5. Turn the control to high and dissolve the remaining 1/4 cup flour in a small amount of water.
6. Stir into the meat mixture and cook on high for 20 to 30 minutes.

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