Belgian Beef Stew - cooking recipe

Ingredients

1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 lb. chuck, cut in 1-inch cubes
1/2 c. canola oil
2 lb. onions, peeled and sliced
3 cloves garlic, crushed
1 (12 oz.) can lite beer
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
2 bay leaves
1 Tbsp. bottled steak sauce
2 lb. potatoes
2 Tbsp. chopped parsley

Preparation

In a large bowl, combine flour, 1 teaspoon salt and pepper. Add chuck to coat; set aside.
Heat 1/2 cup oil in 4-quart Dutch oven.
Saute onion and garlic until tender; remove from pan.
Heat remaining oil and add chuck.
Brown well on all sides.
Return onion and garlic to pan, along with beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme.
Mix well. Bring mixture to boiling.
Reduce heat and simmer, covered, 2 hours or until meat is tender.