Beef and Beer Stew



1 cup chopped onion
2 medium carrots, chopped
2 tablespoons vegetable oil
2 pounds beef stew beef, cut in 1-inch cubes
1 cup beer
beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon leaf thyme
1 bay leaf

1. Heat vegetable oil in a Dutch oven over medium heat. Sauté onion and carrots in the hot oil until onion is tender and transparent, about 5 minutes. Stir in beef cubes, 1 cup beer, 1/2 cup beef broth, salt, pepper, thyme, and bay leaf. Bring to a boil; reduce heat, cover, and simmer for 2 hours or until beef is tender. Stir occasionally, adding more beef broth and/or beer if necessary.

Serves: 6