a little of each

Ingredients

2 Tbl vegetable oil

2 cups onion, sliced

2 cloves garlic, crushed

2 Tbl vegetable oil

3 lbs beef, cut in 2” cubes

6 carrots, sliced

6 mushrooms, sliced

2 bay leaves

¼ tsp dried thyme

1 can beer

1 cup water

1 beef bouillon cube

1 tsp vinegar

Parsley

Directions

Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.