Beef and Brew Stew
Kirsten
A hearty and delicious stew, perfect for a cold day...
ingredients
- 3 tablespoons vegetable oil
- 3 pounds boneless beef chuck, cubed
- 2 large onions
- 2 garlic cloves
- 2 cans Cream of Mushroom soup
- 2 cans condensed French Onion soup
- 1 bottle of dark beer
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon thyme
- 1 bay leaf
- 2 cups chopped carrots
- Egg noodles, cooked, drained and buttered
directions
- 1
Preheat oven to 300 degrees.
- 2
Heat 1 tablespoon of the oil in an oven safe 6 quart sauce pot over medium heat. Add the beef in 3 batches and cook until well browned. Add 1 tablespoon of the oil as needed. Once cooked, remove the beef from heat and set aside.
- 3
Reduce the heat to medium. Add the remaining oil and heat. Add the onions and garlic and cook until tender.
- 4
Stir in soups, beer, brown sugar, vinegar, thyme, the bay leaf, and carrots into the sauce pot. Heat to a boil.
- 5
Cover the pot and bake at 300 degrees for 2 hours or until the beef is fork tender. Remove the bay leaf. Serve over the noodles.
Source: Kirsten
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