Title: Belgian beef stew
 Categories: Soups, Main dish
      Yield: 8 Servings
 
      3 lb Lean stewing beef
           - cut into 1 1/2-in cubes
           Flour for dredging
      5 tb Vegetable oil
      2 lg Onions
           - peeled and thinly sliced
      2    Garlic cloves
           - peeled and minced
           Salt
           Freshly ground black pepper
     12 oz Beer
      2 lb Sauerkraut
           - rinsed and squeezed dry
      2 tb Marjoram
      2 tb Dark brown sugar
      1 ts Celery seed
      1    Bay leaf
    3/4 c  Pitted green olives, sliced
      1 c  Cream (optional)
    1/2 c  Minced flat-leaf parsley
           - for garnish
 
  PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of
  oil in a Dutch oven. Add only enough meat to cover the bottom of the
  pan without crowding and brown on all sides, scraping and turning the
  cubes so that they don't burn. Remove the meat with a slotted spoon
  to a bowl, and continue until all the meat is browned, adding fresh
  oil as needed. If the oil has burned or more oil is needed, add the
  remaining 2 tablespoons of oil to the pot. When it is hot, add the
  onions and cook for 6-to-7 minutes more, stirring frequently until
  they are light brown and soft. Stir in the garlic. Add the meat,
  salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed,
  bay leaf and olives and stir to mix well. Cover and transfer the
  casserole to the oven for 1 1/2 hours. Stir occasionally. After the
  meat is tender, remove the bay leaf, skim off any excess fat and stir
  in the cream, if desired. Add the parsley.