BEER-BEEF STEW

Beer-Beef Stew image

Provided by Amy H.

Time 1h55m

Number Of Ingredients 18

1/4 c all purpose flour
2 1/2 tsp salt
1/2 tsp pepper
2 lb boneless beef chuck, cut into cubes
2 medium onions, sliced
1/3 c vegetable oil
1 (12 oz.) bottle of beer
2 c beef stock
1 Tbsp soy sauce
1 Tbsp worcestershire sauce
1 Tbsp steak sauce
1 clove garlic, minced
2 bay leaves
1/2 tsp dried, whole thyme
4 medium potatoes, peeled & cubed
1 (10 oz.) package frozen english peas
2 large carrots, peeled and cut into 1-inch cubes
2 Tbsp chopped, fresh parsley

Steps:

1. Combine flour, salt and pepper; dredge beef in flour mixture. Cook beef and onion in hot vegetable oil in stock pot over medium heat until beef is browned.
2. Stir in beef stock, soy sauce, worcestershire sauce, steak sauce, garlic, bay leaves and thyme. Cover, reduce heat and simmer over low heat for 1 hour.
3. Stir in potatoes and carrots. Cover and simmer over low heat until vegetables are tender.
4. Add peas and cook an additional 5 to 8 minutes.
5. Remove bay leaf, garnish each serving with fresh, chopped parsley.