MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Belgian Stoofkarbonaden
 Categories: Belgian, Beef, Steak, Casseroles, Beer
      Yield: 4 Servings
 
      2 lb Braising steak; cut into
           - 2" squares
      2 lg Onions
      2 tb Flour
      5 tb Butter
      2 c  Gueuze beer
      2 ts Sugar
      2 tb Vinegar
      1 lg Slice of peperkoek (Belgian
           - spice bread)
           Pepper and salt
      2    Fresh thyme sprigs; up to 3
      2    Bay leaves
 
  Heat half the butter in a flameproof casserole (style Le Creuset),
  and sweat the chopped onions for 5 minutes. Heat the rest of the
  butter in a skillet and fry the meat (in batches if necessary)
  until well browned on all sides. Transfer to the casserole and
  sprinkle in the flour. Stir until all the flour has been absorbed.
  Stir in the beer and let gently come up to simmering point. Add
  salt, pepper, thyme, bay leaves, sugar, and vinegar. Lay the bread
  on top of the meat. Put the lid on, and transfer to a preheated
  oven (300°F) for 2-1/2 hours. Stir before serving (preferably the
  next day) with French fries (a silly name for a Belgian speciality).
  
  Recipe by Dirk Verbruggen

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