Belgium Beef Stew

Makes 6 servings

INGREDIENTS: 

1/4 Cup Corn Starch or flour

2 1/2 tsp. Salt

1 tsp. Ground Pepper

2lb. Beef Chuck, cut into 1 inch cubes OR Bottom Round Roast ( if making it as a pot roast)  

1/2 Cup Grape Seed Oil or Vegetable oil

2Lg. Vidalia Onions, sliced thin

2 Garlic Cloves, smashed

1 Bottle/Can (12oz.) Light Beer

1 TBS. Soy Sauce

1 TBS. Worcestershire sauce 

1 TBS. Steak Sauce (A-1)

2 Bay Leaves

1/2 tsp. Thyme Leaves (dried not fresh)

3 Lg. Yukon Gold Potatoes, quartered ( if using russet potatoes, they must be peeled)

1 Can Petite Peas or 10oz. Frozen 

INSTRUCTIONS:

Mix cornstarch, salt and pepper together.  Coat meat well and set aside.

In a large pot or Dutch oven, on medium heat sauté onion until golden then add smashed garlic until garlic has softened. Remove and set aside.

Add the meat to heated oil and brown on all sides .

Add the onion and garlic to pot along with beer, Worcestershire sauce, soy sauce, steak sauce, bay leaves and thyme. Stir gently to mix everything.

Bring to boiling; reduce heat and simmer, covered 1 1/2 hours

Add potato and simmer, covered another 25 minutes or until potatoes are fork tender.

Add peas; simmer, covered 10 minutes longer or until tender.

At this time you can check to see if it needs more salt.

I like to serve this in deep bowls with homemade beer bread!