Beer, Beef And Vegetable Stew

Recipe Ingredients

1 lb	454g / 16oz	Boneless chuck roast - cut 1" cubes
1		Reduced-sodium cream of mushroom soup
1		Onion soup mix
10 oz	284g	Beer
1 cup	62g / 2.2oz	Canned tomatoes or 3 fresh tomatoes
6 cups	375g / 13oz	Onions (small)
6 cups	1422ml	Potatoes (medium)
3		Celery stalks
3		Carrots
1 teaspoon	5ml	Worcestershire sauce

Recipe Instructions

Combine meat, soup, onion soup mix and beer in an oven-proof casserole dish or Dutch oven with a tight fitting lid. Cover and bake at 300 degrees for 3 hours.

Meanwhile, chop tomatoes, peel and quarter the potatoes, slice celery into 2-inch pieces, slice carrots into 2-inch chunks. Add all the ingredients to the meat mixture and return to oven for 1 hour or longer.

This recipe yields 6 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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