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| 2 x ca. 450 g | To 3 lbs. boneless chuck; cut into 1-inch cubes |
| 1/2 Tasse | flour |
| 1/4 Tasse | butter or margarine |
| 1 | onion sliced |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | cloves garlic minced |
| 2 Tasse | beer |
| 1/4 Tasse | flour |
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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
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