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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
6 pounds lean beef for stewing, cut into 1-inch cubes |
6 large onions, chopped |
3 pounds carrots, scraped and cut into 1/2-inch slices |
3 cloves garlic, crushed |
3 cups water |
2 tablespoons worcestershire sauce |
2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon dried whole thyme |
2 bay leaves |
4 pounds potatoes, peeled and cubed |
1 (29-ounce) can tomato sauce |
1 (12-ounce) can beer |
Directions:
1. Brown meat in a large stockpot over medium heat. Add onion; sauté until tender. Stir in carrots, garlic, water, Worcestershire sauce, and seasonings; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Add potatoes, tomato sauce, and beer; stir well. Simmer, uncovered, 1 hour or until vegetables are tender. Discard bay leaves.
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