Beef In Beer Stew

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Awesome football dish!!

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Steps

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Heat oil in large dutch oven over medium heat until hot.

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Add 1 / 4 of the beef cook turning frequently on all sides.

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Remove to plate.

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Repeat until all beef browned.

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Add onions and garlic to pan.

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Cook and stir over low heat until onions are soft and golden or 5-10 minutes.

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Add beef , beer , broth , parsley , bay leaves , vinegar , thyme , sugar , s&p to pan.

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Heat over medium to high heat to boiling.

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Then reduce heat.

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Simmer , covered , stirring occasionally , until beef is tender , about 1 1 / 4hrs.

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Remove and discard parsley , bay leaves and surface fat.

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Add potatoes and carrots to pan.

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Simmer , covered , 15 minutes.

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Add peas and mushrooms.

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Simmer uncovered , until potatoes and carrots are tender or about 10 minutes.

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Mix flour and water in small bowl until smooth.

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Gradually stir into stew.

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Cook and stir over medium low heat until thickened or about 3 minutes.

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Ingredients

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vegetable oil, boneless beef chuck, onions, garlic cloves, dark beer, beef broth, parsley sprigs, bay leaves, vinegar, dried thyme, sugar, salt, pepper, red potatoes, baby carrots, frozen peas, mushroom, all-purpose flour, water