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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 08

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Beer Beef Stew
Yield: 6 servings

2/3 lb beef, cubed
1/2 cup flour seasoned with salt and pepper
oil for frying
2 sliced onions
4 minced cloves garlic
3 sliced carrots
1 ts minced parsley
1/2 ts thyme
salt and pepper to taste
beef broth or stock
2 bottles (12-oz each) guinness

Dip beef in flour and coat on all sides. Brown in oil, in batches
and remove to heat proof pot or casserole. Saute onions and garlic
in same oil and add to beef. Add carrots, parsley and thyme. Season
with salt and pepper. Pour enough beef broth to cover and bring to
a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and
carrots from pot to serving plate with slotted spoon. Over high
heat, reduce sauce to half the original volume.

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