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Beef Beer Stew
A beef stew recipe made with stew beef, beer, herbs, and vegetables.
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2
pounds
stew beef
cut in 1-inch cubes
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2
tablespoons
oil or part bacon drippings
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1
teaspoon
salt
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1/2
teaspoon
black pepper
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1/4
teaspoon
dried leaf thyme
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1/4
teaspoon
dried ground marjoram
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1/4
teaspoon
dried leaf tarragon
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1/2
teaspoon
dried leaf basil
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1
medium bay leaf
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1
can (10 1/2 ounccondensed beef broth
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1
can or bottle (12 ouncbeer
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4
in
medium carrots
chopped 1-inch pieces
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4
in
medium to large potatoes
cut 1-inch cubes
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6
in
small onions
peeled and cut quarters
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salt or seasoned salt to taste
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1/4
cup
all-purpose flour
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1/4
cup
cold water
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In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
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Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
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In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.