Ingredients:
- 1 cup chopped onion
- 2 medium carrots, chopped
- 2 tablespoons vegetable oil
- 2 pounds beef stew beef, cut in 1-inch cubes
- 1 cup beer
- beef broth
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon leaf thyme
- 1 bay leaf
Preparation:
Heat vegetable oil in a Dutch oven over medium heat. Sauté onion and carrots in the hot oil until onion is tender and transparent, about 5 minutes. Stir in beef cubes, 1 cup beer, 1/2 cup beef broth, salt, pepper, thyme, and bay leaf. Bring to a boil; reduce heat, cover, and simmer for 2 hours or until beef is tender. Stir occasionally, adding more beef broth and/or beer if necessary.Beef and beer stew serves 6.
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