Serves: 8
Total Calories: 24

1 pound boneless beef chuck steak or round steak, diced
1 (2-ounce) box dry French onion soup mix
1 teaspoon brown sugar
pinch dry mustard
1 can beer

Combine all ingredients and cook 3-4 hours with 4-5 briquets underneath and 10-12 on the lid. The longer this simmers, the better it is, especially if using a tougher cut of meat. Besides a couple of beers for the cook, keep one handy in case you need more liquid. Plan on adding additional briquets as needed. Serve on slices of bread or rolled up in flour tortillas.

Nutritional Facts:

Serves: 8
Total Calories: 24
Calories from Fat: 1

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls