Ingredients:
* 2 pounds stew beef, cut in 1-inch cubes
* 2 tablespoons oil or part bacon drippings
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon dried ground marjoram
* 1/4 teaspoon dried leaf tarragon
* 1/2 teaspoon dried leaf basil
* 1 medium bay leaf
* 1 can (10 1/2 ounce) condensed beef broth
* 1 can or bottle (12 ounce) beer
* 4 medium carrots, chopped in 1-inch pieces
* 4 medium to large potatoes, cut in 1-inch cubes
* 6 small onions, peeled and cut in quarters
* salt or seasoned salt to taste
* 1/4 cup all-purpose flour
* 1/4 cup cold water
Preparation:
In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.
Serves 6.
