Recipe - Beer Beef Stew Cp

3 tablespoon Cooking oil
4 lg Onions; cut or sliced up
4 pound Stew beef; 1" inch cubes
One fourth cup Flour
1 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
One half teaspoon Thyme
7 ounce Beer; not "lite" beer
3 Beef bouillon cubes;
dissolve in 1/3 cup water

Combine onions and cooking oil in removable liner. Place liner in base.
Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat
with mixture of flour, salt and pepper. Add meat and all other ingredients
to removable liner in base. Cover and cook on auto 6 hours; or low 79
hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on
high 20 to 30 minutes before serving. Serve over noodles.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998