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!
cost per recipe: $41.59
The price is determined by the national average.
tablespoons vegetable oil
pounds boneless beef chuck roast, cut into 1-inch pieces
large onion, sliced (about 2 cups)
cloves garlic, minced
cans (10 3/4 ounces each ) Campbell’s® Condensed Golden Mushroom Soup
cans (10 1/2 ounces each ) Campbell’s® Condensed French Onion Soup
bottle (12 fluid ounces) dark beeror stout
tablespoon packed brown sugar
tablespoon cider vinegar
teaspoon dried thyme, crushed
cups fresh or frozen whole baby carrots
cups cooked egg noodles, drained
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.