A tasty beef and beer stew. A perfect cold day dish and one for the crock pot! Your kitchen will be warm, and the aroma will make it difficult to wait until it is time to eat.
Serves 6 with a nice salad and a loaf of crusty Italian bread.
- 2 pounds stew beef, cut in 1-inch cubes
- 2 tablespoons oil or part bacon drippings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon dried ground marjoram
- ½ teaspoon dried leaf basil
- 1/4 teaspoon dried leaf tarragon
- ½ teaspoon garlic powder
- 1 medium bay leaf
- 1 can (10 ½ ounce) condensed beef broth
- 4 medium carrots, chopped in 1-inch pieces
- 1 can or bottle (12 ounce) beer – your favorite
- 4 medium to large potatoes, cut in 1-inch cubes
- 6 small onions, peeled and cut in quarters
- Salt and freshly ground black pepper – to taste
- 1/4 cup all-purpose flour or Wondra flour
- 1/4 cup water or broth from the stew.
- In a skillet brown the meat in the hot oil.
- Add the herbs and seasonings, beef broth, and beer.
- Cover and simmer for 1 ½ hours if cooking on the stove or 3-4 hours in your crockpot on high. If you want more moisture add a little more beef stock.
- Add the vegetables and continue cooking for 30 to 40 minutes longer, until vegetables are tender. If using a crockpot allow an hour or a little longer for the vegetables to cook.
- Taste for salt and pepper.
- In a small bowl mix the flour and water until smooth; stir into the stew until hot and thickened.
- To give the stew a kick or a little gusto, chop up a few spicy vinegar pepper and sprinkle on top of each individual serving.