Beef And Beer Stew
|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|
|Cold water||1⁄4 Cup (4 tbs)|
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 350Â° oven 2 hours.
Uncover and cook until beef is tender, about 45 minutes longer.