Ingredients
- 1 clove garlic
- 1,400 gr chuck (boneless)
- 475 ml beer
- 95 gr flour
- 55 gr butter
- 3 gr salt
- 1 gr pepper
- 1 slice onion
Coat beef with half 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 quarter 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 0.051546391752577 -----
