2 pounds stew beef, cut in 1-inch cubes
2 tablespoons oil or part bacon drippings
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried ground marjoram
1/4 teaspoon dried leaf tarragon
1/2 teaspoon dried leaf basil
1 medium bay leaf
1 can (10 1/2 ounce) condensed beef broth
1 can or bottle (12 ounce) beer
4 medium carrots, chopped in 1-inch pieces
4 medium to large potatoes, cut in 1-inch cubes
6 small onions, peeled and cut in quarters
salt or seasoned salt to taste
1/4 cup all-purpose flour
1/4 cup cold water
Recipe Directions
In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.
Serves 6.
