BEEF STEW II
Prep Time: 20 Minutes
Cook Time: about 2 Hours
Ready In: about 2 Hours and 20 Minutes
Makes about 4 servings
2 lb. extra lean beef
1 Tbsp. olive oil
1 tsp. dried thyme leaves
1/2 cup your favorite Irish Beer
3 large cloves garlic, crushed
1 and 1/2 cups baby carrots
1 cup frozen whole pearl onions
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) beef broth
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen peas
1. In Dutch oven, heat oil over medium-high heat until hot. Add
beef (half at a time) and brown evenly, stirring occasionally.
Pour off drippings. Season with thyme, salt and pepper. Stir
in broth, beer and garlic. Bring to a boil reduce heat to low.
Cover tightly and simmer 1 and 1/2 hours.
2. Add carrots and onions. Cover
and continue cooking 35 to 40 minutes or until beef and vegetables
3. Bring beef stew to a boil
over medium-high heat. Add cornstarch mixture cook and stir 1
minute. Stir in sugar snap peas.
4. Reduce heat to medium and
cook 3 to 4 minutes or until peas are heated through.