By Merry White
The distinctive taste of this Belgian beef stew comes from the addition of beer or ale. You should also try the Irish version of it, made with Guinness stout.
Preheat the oven to 325°.
Cut the beef into 4 × ½ × 2-inch strips. Pat the strips dry, then heat the oil in a skillet and brown the beef quickly, a few strips at a time. Place the strips in a bowl as they are done.
When all the beef is browned, reduce the heat under the