Beef Stew with Beer
2 Tablespoons olive oil
1 cup onions, chopped
2 medium carrots, chopped
2 pounds beef, cut into 1 inch cubes
1 can or bottle of beer
2 cups beef broth
Salt and pepper to taste
4 medium potatoes, peeled and quartered
½ teaspoon thyme, dried
1 bay leaf
In a soup pot, add olive oil, onions, carrots and cook until
translucent,
about 5-7 minutes.
Stir in beef cubes and quickly brown on all sides.
Add beer, beef broth, salt, pepper, potatoes, thyme, bay
leaf.
Bring to a boil, reduce heat and simmer slowly for 2 hours.
Beef should be tender.
Remove bay leaf.
If more liquid is needed, add beef broth. Serves 6
Additions and Variations:
¼ teaspoon marjoram
Or ½ teaspoon basil
Or
1 Tablespoon Worcestershire sauce.
And:
1 pound of mushrooms
