Ingredients
- 1 clove garlic
- 3 lbs chuck (boneless)
- 2 c beer
- 3/4 c flour
- 1/4 c butter
- 1 ts salt
- 1/4 ts pepper
- 1 slice onion
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 typed and posted by teri Chesser 5/97 -----
