Light beer is beer that is reduced in alcohol content or in calories, in comparison to regular beer. The spelling
- 1 pound beef cubes -
- 1⁄4 cup flour -
- 2 tablespoons vegetable oil -
- 1 large onion, sliced -
- 2 garlic cloves, minced -
- 2-4 tablespoons wine vinegar -
- 2 tablespoons fresh parsley leaves, chopped -
- 1 tablespoon brown sugar -
- 1 bay leaf -
- 1⁄2 teaspoon dried thyme -
- 1⁄4 teaspoon dried basil -
- 1 cup beef broth (1 teaspoon beef soup mix combined with 1 cup water) -
- 3⁄4 cup light beer Prepared rice (optional) -
1. Preheat oven to 325°F. Place flour in a small bowl. Set aside.
2. Heat vegetable oil in a large, preferably ovenproof, skillet over medium flame. While heating, dredge meat in flour. add onion and garlic to skillet. then add meat to skillet. Increase heat to medium high and brown meat for about 5 minutes, stirring occasionally.
3. Add wine vinegar, parsley, brown sugar, bay leaf, thyme and basil. mix well to combine. Pour in broth, followed by beer. mix well. transfer stew to a 13x9x2-inch baking dish, or just leave it in the skillet and place in oven.
4. Bake covered 21⁄2 hours. Serve over bed of rice.
This recipe is exerpted from The Bais Yaakov Cookbook. Want a cookbook of your own? Hop over to www.baisyaakovcookbook.com for 20% off + Free Shipping!