beer beef stew c/p

8 Servings
3 tablespoons Cooking oil
4 larges Onions; sliced
4 pounds Stew beef; 1" inch cubes
¼ cup Flour
1 teaspoon Salt
¼ teaspoon Pepper
Bay leaf
½ teaspoon Thyme
7 ounces Beer; not "lite" beer
Beef bouillon cubes; dissolve in 1/3 cup water

Combine onions and cooking oil in removable liner. Place liner in base.

Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat with mixture of flour, salt and pepper. Add meat and all other ingredients to removable liner in base. Cover and cook on auto 6 hours; or low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on high 20 to 30 minutes before serving. Serve over noodles.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998

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