The winner, as chosen by random.org, is number 6 - Katy, Congratulations!
I had a few requests for this recipe, consider it a consolation prize.
Flemish Beef & Beer Stew from Ready When You Are Cookbook (Martha Rose Shulman)
3TB all
purpose flour
salt and
pepper
2-3 lbs
boneless chuck or round steak, cut in 1 inch cubes (we use more like 3+ lbs)
4 oz
bacon, trimmed of some fat and diced
2 TB
unsalted butter
2 large
onions, thinly sliced
1 TB
brown sugar
1 TB
cider vinegar
1 ½ cups
dark beer (my favorites in this are Newcastle and or Guinness)
bouquet
garni made with 1 bay leaf, few sprigs of flat leaf parsley, thyme tied in
cheesecloth (or just tossed in and removed before serving)
2 thick
slices country bread
Dijon mustard
Potatoes,
mashed, or rice, for serving
Combine
the flour, ¼ tp salt and a few grinds of pepper and lightly dredge the meat in
it. Set aside
Heat half
the bacon over medium low heat in a large, heavy Dutch oven or flame-proof
casserole until it renders its fat. Add 1 tablespoon of the butter and all of
the onions and cook, stirring often, until the onions are tender and light
brown, 10 to 15 minutes. Add the sugar and stir together. Remove from the
heat. (You can cook the onions several
hours before browning the meat. Keep covered at room temperature)
Meanwhile,
heat the remaining bacon over medium heat in a large heavy nonstick skillet.
When it is cooked, remove from the skillet and transfer to the casserole with
the onions. Add the remaining tablespoon of butter to the skillet, and when the
foam subsides, brown the meat, in batches on all sides. Transfer the meat to
the casserole with the onions. Pour off any fat from the frying pan and
discard, then add the vinegar to the pan and deglaze, scraping all the
caramelized meat juices from the bottom of the pan. Pour the scrapings into the
casserole. Add the beer and bouquet garni to the casserole, and bring to a
simmer. Reduce the heat to very low, cover and simmer gently, stirring from
time to time, for 3 hours, or until the meat is fork tender. Taste and adjust the
salt.
Spread
the slices of bread thickly with mustard and cut in half. Place mustard side
down, on the surface of the stew. Cover and continue to simmer for another 30
minutes. Serve with steamed or mashed potatoes, or rice and accompany with
beer. (I don't do the bread part, but have at it. The dudes like their bread separate.)
This will
keep for 5 days in the refrigerator and freezes well for a few months. Like all
stews it is better the day after you make it. The gravy, with bits of meat is
good with rice, pasta or on top of bread.
We are supposed to get quite the snowstorm this weekend...and I think this stew will be my contribution to the snowman construction project.
Thanks again to cookware.com for the giveaway. Go check them out - their prices look pretty good and they have EVERYTHING. I'm now thinking I need cast iron bread pans....
The End.
Library sign from 
