Beef and Beer Stew

Contributed By: Kay Davis


2 pounds stew beef or chuck, cut in 1-inch cubes
1/4 cup shortening or bacon grease
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1/2 teaspoon dried basil
2 bay leaves
1 can (10 1/2 ounce) beef consomm?
1 can or bottle (12 ounce) beer
4 carrots, chopped in 1-inch pieces
4 potatoes, quartered
6 onions, quartered
salt to taste
1/4 cup all-purpose flour
1/4 cup water


In a skillet brown the meat in the hot shortening. Add the seasonings, consomm?, and beer. Cover and simmer 1 hour and 30 minutes.

Add the vegetables and continue cooking about 45 minutes until tender. Salt to taste.

In a small bowl mix the flour and water and stir into the stew until thickened.
Makes 6 servings.

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