Beef and Brew Stew

By Jaxson

This fork-tender beef stew, seasoned with dark beer, brown sugar, cider vinegar and thyme, is slow-baked to maximize flavor.  Give it a try...it's delicious!

Ingredients

• 2 2 2 Heat the remaining oil in the saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.
• 3 3 to Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil.  Cover the saucepot.
• 4 4 300°F. 2 at 300°F. for 2 hours or until the beef is fork-tender.  Remove and discard the bay leaf.  Serve the beef mixture over the noodles.

Details

Servings 8
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat 1 tablespoon oil in an oven-safe 6-quart saucepot over medium-high heat.  Add the beef in batches and cook until well browned, stirring often, adding an additional 1 tablespoon oil as needed during cooking.  Remove the beef from the saucepot.  Pour off any fat.

2

Heat the remaining oil in the saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.

3

Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil.  Cover the saucepot.

4

Bake at 300°F. for 2 hours or until the beef is fork-tender.  Remove and discard the bay leaf.  Serve the beef mixture over the noodles.