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Beef and Brew Stew

Beef and Brew Stew

4 1

This fork-tender beef stew, seasoned with dark beer, brown sugar, cider vinegar and thyme, is slow-baked to maximize flavor.  Give it a try...it's delicious!

serves 8 people

Ingredients

cost per recipe: $41.59

The price is determined by the national average.

  • 3

    tablespoons vegetable oil

  • 3

    pounds boneless beef chuck roast, cut into 1-inch pieces

  • 2

    large onion, sliced (about 2 cups)

  • 2

    cloves garlic, minced

  • 2

    cans (10 3/4 ounces each ) Campbell’s® Condensed Golden Mushroom Soup

  • 2

    cans (10 1/2 ounces each ) Campbell’s® Condensed French Onion Soup

  • 1

    bottle (12 fluid ounces) dark beeror stout

  • 1

    tablespoon packed brown sugar

  • 1

    tablespoon cider vinegar

  • 1/2

    teaspoon dried thyme, crushed

  • 1

    bay leaf

  • 2

    cups fresh or frozen whole baby carrots

  • 10

    cups cooked egg noodles, drained

view nutrition info

How to Make It

Heat 1 tablespoon oil in an oven-safe 6-quart saucepot over medium-high heat.  Add the beef in batches and cook until well browned, stirring often, adding an additional 1 tablespoon oil as needed during cooking.  Remove the beef from the saucepot.  Pour off any fat. Heat the remaining oil in the saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally. Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil.  Cover the saucepot. Bake at 300°F. for 2 hours or until the beef is fork-tender.  Remove and discard the bay leaf.  Serve the beef mixture over the noodles.
Step 1

Heat 1 tablespoon oil in an oven-safe 6-quart saucepot over medium-high heat.  Add the beef in batches and cook until well browned, stirring often, adding an additional 1 tablespoon oil as needed during cooking.  Remove the beef from the saucepot.  Pour off any fat.

Step 2

Heat the remaining oil in the saucepot over medium heat.  Add the onions and garlic and cook until the onions are tender, stirring occasionally.

Step 3

Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil.  Cover the saucepot.

Step 4

Bake at 300°F. for 2 hours or until the beef is fork-tender.  Remove and discard the bay leaf.  Serve the beef mixture over the noodles.

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Made With
(10 3/4 ounces  each ) Campbell’s® Condensed Golden Mushroom Soup

(10 3/4 ounces each ) Campbell’s® Condensed Golden Mushroom Soup

(10 1/2 ounces  each ) Campbell’s® Condensed French Onion Soup

(10 1/2 ounces each ) Campbell’s® Condensed French Onion Soup

Ratings & Reviews

(1)
  • christina c.

    February 10, 2020

    Great and easy..

    It's a bit sweet...I may add some kind of heat to it next time

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