Stark wrote:
> In article >, jmcquown
> > wrote:
>
>> Stark wrote:
>>> Trimmed and cut into cubes I can't for the life of me get them
>>> browned. They begin to brown, producing some fond, then Pfffft! all
>>> this liquid appears, frothing, diluting the fond and probably
>>> boiling
>>> my beef.
>>>
>> What are the cubes to be used in/for? Would coating in seasoned
>> flour and left to sit, then perhaps a second coating of flour, be
>> out of the question?
>>
>> Jill
>>
>>
> Hmmmm. Doing a stew with onions and beer. Flour after browning beef
> and lightly carmelizing onions. If you promise the recipe cops won't
> bust me I'll give it a try.

I meant flour before browning. Flour, let it "set"; flour again if
necessary. And as others have suggested, don't overcrowd the pan

Jill