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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 cup each)
Beef and Brew Stew
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!
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Serves: 8 servings (about 1 cup each)
Prep Time: 20 minutes
Cook Time: 160 minutes
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3 tablespoons Vegetable Oil
1 boneless beef chuck roast (about 3 pounds), 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 beer or stout
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1/2 teaspoon dried thyme leaves, crushed
1 bay leaf
2 cups fresh or frozen whole baby carrots
egg noodles, cooked, drained and buttered




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.





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