~Sent in by: Barbara, Chula Vista, CA
4 slices bacon
2 pounds beef stew meat, cut into 1 inch pieces
1 (12 ounce) can beer
4 large onions, sliced
1 1/2 teaspoons salt
1 bay leaf
1 teaspoon instant beef bouillon granules
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons water
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings
in skillet. Crumble bacon, set aside. Brown half of the beef at a time
in drippings.
Return all meat to skillet along with beer, onions, salt, bay leaf, bouillon,
thyme, and pepper. Cover and simmer 1 hour or till done. Skim off fat.
Combine cornstarch and water; add to skillet. Cook and stir till bubbly;
cook 1 to 2 minutes more. Top with bacon. Serve with boiled potatoes
or hot cooked noodles, if desired.
Serves 6
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