• Cooking Time:
  • Servings:
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  • 1/4 cup vegetable oil
  • 2 pounds beef stew meat chunks
  • 1 large vidalia onion
  • 1 tablespoon unsalted butter
  • 2 teaspoons sugar
  • 2 tablespoons all purpose floor
  • 1 1/2 dried thyme
  • 3 carrots, sliced
  • 1/2 bag of frozen peas
  • 1/2 bag of frozen corn
  • 3 large potatoes
  • 1 bottle amber lager
  • 2 cups chicken or beef broth
  • 1 tablespoon tomato paste


  • In a large heavy pot warm oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate.
  • Precook potatoes by cooking them in microwave for 3-4 minutes.
  • Add the onions and butter to pot and stir over high heat until onions start to soften about 5 minutes. Reduce the heat to medium and sprinkle sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add flour, thyme, carrots and cut-up potatoes and raise heat to high. Stir for one minute then add lager letting it come to vigorous boil. Stir in broth and tomato paste and return to a boil.
  • Return the meat and any accumulated juices from plate to pot, add peas or corn and let liquid come to a boil, then reduce heat to low, cover and simmer until meat is tender and sauce is slightly thickened, 1 1/2 to 2 hours.

Categories: Beef  Potato  Vegetable 
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