Ingredients:
3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
1/2 cup chopped fresh parsley
Directions:
PREHEAT oven to 325° F.
COMBINE soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.
BAKE, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about ½ cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.
Cooks Tip: Stew can be prepared on stove-top or in crock-pot. For stove-top, cover and cook over low heat, stirring occasionally, for 2 hours. For crock-pot, cook on high, stirring occasionally, for 4 hours.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
120 minutes
Cooling Time: 0 minutes
Servings: 4
This recipe is:
