You are here

Beef And Beer Stew

American.foodie's picture
Ingredients
  Onions 4 Medium
  Vegetable oil 2 Tablespoon
  Boneless beef chuck 2 Pound
  Canned beer 24 Ounce
  Water 1 Cup (16 tbs)
  Corn syrup 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

Cook and stir onions in oil in 4-quart Dutch oven over medium heat until tender, about 10 minutes.
Remove onions with slotted spoon; reserve.
Cook and stir beef in Dutch oven until brown, about 10 minutes.
Add reserved onions, beer, 1 cup water, the corn syrup, salt, thyme, marjoram and pepper.
Heat to boiling, scraping particles from bottom of Dutch oven.
Mix cornstarch and 1/4 cup cold water; gradually stir into beef mixture.
Boil and stir 1 minute.
Cover and cook in 350° oven 2 hours.
Uncover and cook until beef is tender, about 45 minutes longer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

Rate It

Your rating: None
4.230555
Average: 4.2 (18 votes)