| | Directions | | Heat oil in Dutch oven over medium heat until hot. Add beef and onions (half at a time) and brown evenly; stirring occasionally. Pour off drippings. Return beef mixture to pan. Season with salt and pepper. Stir in broth and beer. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 hours. Add potatoes and carrots. Bring to a boil; reduce heat to low. Cover tightly and continue cooking 20 to 30 minutes or until beef and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Garnish with chopped parsley, if desired. |
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| Ingredients | | - |  | 2 pounds beef for stew, cut into 1 inch pieces |
| - | | 2 tablespoons vegetable oil |
| - | | 2 cups chopped onion |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 can beef broth |
| - | | 1 cup dark beer or nonalcoholic beer |
| - | | 1 pound small red potatoes, quartered |
| - | | 3 carrots, cut into 1/2 inch pieces (medium) |
| - | | 2 tablespoons cornstarch dissolved inch 3 T. water |
| - | | Chopped fresh parsley, optional |
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