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Belgian Beef Stew




  1. Season beef with salt and pepper. Coat with 1 tablespoon flour. Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan. Pour of fat from pan. Lower heat to medium.
  2. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes.
  3. Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consommé, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes.
  4. Add carrots and parsnips; cook 15 minutes.
  5. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender.
  6. Discard bay leaf.


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