Beef In Beer

• 1 1/2 lb. stewing beef
• 2 1/2 Tbsp. oil
• 2 medium onions, sliced
• 1/4 lb. small mushrooms
• 1/2 lb. sliced carrots
• 4 tsp. cornstarch
• 1 1/2 c. beef stock
• 2 Tbsp. tomato paste
• 2 1/2 Tbsp. chopped parsley
• 1 1/2 c. beer

1. Cut the meat into cubes; saute in the oil until brown on all sides.
2. Remove from pan; put in casserole.
3. Saute onions in the same pan until golden brown.
4. Add to the meat with the mushrooms and carrots.
5. Mix cornstarch with a little of the stock in the same pan, then stir in the rest of the stock, tomato paste and parsley. Bring to a boil; stir constantly.
6. Pour over the beef and vegetables.
7. Season to taste with salt and pepper; pour on the beer.
8. Cook, covered, in a 350u0b0 oven for 2 to 3 hours, or until tender.
9. Cool.

stewing beef, oil, onions, mushrooms, carrots, cornstarch, beef stock, tomato paste, parsley, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333283 (may not work)