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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hearty and a real treat on a cold day..Grandma always says.... Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
2 cups fresh sliced carrots |
2 cups potatoes, wedges chopped |
2 cups beef broth |
16 ounces refrigerated prepared roast beef in gravy |
1/2 teaspoon dried thyme leaves |
1 cup beer |
1 tablespoon cornstarch |
3 tablespoons water |
Directions:
1. In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp tender, about 3-5 minutes. Add carrots; cook and stir for 2-3 minutes longer. Add potato wedges and beef broth; cover and bring to a simmer.
2. Meanwhile, cut roast beef into 1 chunks; add to soup along with gravy from pkg, thyme, and beer. Bring to a boil; reduce heat and simmer for 10-15 minutes until beef is hot and stew is slightly thickened. In small bowl, combine cornstarch and water and blend well. Stir into stew; cook and stir for 4-5 minutes longer until stew is thickened. Serves 6.
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