soups and stew!

[Grayfire_artz]

This is one of my favorites!! IT’s even better next day to ;D.

Belgian, Beef, Beer, and Onion Stew

Ingredients
1/4 pound bacon, cut into thin strips
3 pounds onions, sliced thinly
3 pounds beef chuck, cut across grain into cubes
1 cup flour (for dusting)+2 tablespoon flour (for rue)
2 (12 ounce) bottles dark beer
2 tablespoons cider vinegar
2 tablespoon dark brown sugar packed
1 tablespoon thyme, chopped if fresh
salt and pepper to taste
4 bay leaves

n a large, heavy skillet, brown the bacon until fat is rendered. remove the bacon bits and half of the fat and reserve both. Saute the onions in the remaining half of the bacon fat until well browned. Remove onions from pan and reserve. Add the remaining bacon fat to pan.

(I like using a paper towel to pat the chunks of beef dry before dusting them it helps them brown better)

Dust beef with flour, shaking off excess. Brown the beef well on all sides, working in batches, if necessary. Remove beef chunks from pan. Add 2 tablespoons flour the the remaining fat in pan. Add both bottles of beer and stir till rue is mixed in. Add the vinegar, brown sugar, thyme, salt and pepper, and bay leaves. Bring the liquid to boil

Layer the beef, bacon bits, onions, and liquid in large casserole dish. Cover and place in a 300 F oven for 2 1/2 hours or until beef is tender when pierced.

I like adding a lime in at the end ;3

Also I like adding nokedli nut instead of using a spatzle I use 2 spoons and treat the dough like cookie dough. This gives you this large noodle like dumpling that never dissolve! when I make chicken noodle soup this is what I use instead of noodles :D.

Hungarian Dumplings – Nokedli

3 cups Flour

3 Eggs

1/2 cup Water (cold)

1 tsp.Salt

1/8 tsp.Pepper

2 tbs.Oil or butter

1. Beat the eggs lightly with the salt and pepper. Add cold water and oil and blend.

2. Add flour in small amounts until a fork can just about stand upright in the dough. Add additional water as necessary. Let the dough rest for about 30 minutes.

3. Fill a large pot with salted water and bring to a boil. Place the dough in a Spatzle machine and drop into the boiling water. After the noodles rise to the top wait about 2 to 3 minutes and then skim them off the surface with a slotted spoon and place in a colander to drain. Add a teaspoon of butter or oil if you wish. Serve immediately as they cool quickly.

If you will not be serving the noodles immediately, skim them off the surface as soon as they rise and rinse in cold water. When ready to serve, place them in boiling water again for a minute or two, drain and serve.

If you don’t happen to have a Spätzle machine, don’t worry. Take a 10″ aluminum pie plate and punch about 10 to 15 holes about the diameter of a pencil. Put a few spoonfuls of batter in the plate and run a fork back and forth, forcing the dough through the holes and into the water.

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