Beer, Beef And Vegetable Stew Recipe

• 1 lb boneless chuck roast cut 1" cubes
• 1 can reduced-sodium cream of mushroom soup
• 1 pkt onion soup mix
• 10 ounce beer
• 1 c. canned tomatoes or possibly 3 fresh tomatoes
• 6 sm onions
• 6 med potatoes
• 3 x celery stalks
• 3 x carrots
• 1 tsp Worcestershire sauce

1. Combine meat, soup, onion soup mix and beer in an oven-proof casserole dish or possibly Dutch oven with a tight fitting lid.
2. Cover and bake at 300 degrees for 3 hrs.
3. Meanwhile, chop tomatoes, peel and quarter the potatoes, slice celery into 2-inch pcs, slice carrots into 2-inch chunks.
4. Add in all the ingredients to the meat mix and return to oven for 1 hour or possibly longer.
5. This recipe yields 6 servings.

chuck roast, cream of mushroom soup, onion soup mix, beer, tomatoes, onions, potatoes, celery stalks, carrots, worcestershire sauce

Taken from cookeatshare.com/recipes/beer-beef-and-vegetable-stew-82911 (may not work)