2 lb. russet potatoes, cut into 1.5 inch pieces, (about 4 medium potatoes)
3 medium carrots, peeled & cut into 2in. diagonally pieces
(10 oz.) pkg. of frozen peas
Instructions
Combine flour, salt and pepper in bowl, dredge
beef in flour mixture.
Heat oil in Dutch oven over medium-heat, add half
of beef and cook until browned all over, (about 5-8
min.) Transfer to bowl and repeat.
Add onion to Dutch oven and cook until softened,
about 6 minutes. Stir in beer, soy sause, Worcester
sauce, steak sauce, garlic, bay leaves, and thyme;
bring to boil.
Add beef, cover and reduce to medium-low. Simmer
about 3 hours. Add carrots and potatoes after 1
hour.
After 3 to 3.5 hours add peas and cook an
additional 5 minutes.
Discard bay leaves.
Originally Submitted
1/2/2018
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