2 lb TO 3 lbs. boneless chuck;
- cut into 1-inch cubes
1/2 c Flour
1/4 c Butter or margarine
1 Onion; sliced
1 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 c Beer
1/4 c 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
