Beef & Beer Stew

Recipe By : 1996 Farmers' Almanac

• 3 pounds beef pot roast, boneless -- cut in 1/2" slices
• 2 tablespoons butter
• 6 medium onions -- chopped
• 1/2 teaspoon flour
• 1 can (10 oz) beef consomme or beef broth
• 1 bottle (12 ounces) beer
• 2 beef bouillon cubes
• brown sugar -- to taste
• 1/2 teaspoon salt -- or to taste
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 bay leaf

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until well browned on all sides. Remove meat and set aside. Add onions to pan and cook until slightly browned. Stir in flour and cook until browned. Stir in consomme, bouillon, beer, brown sugar and seasonings. Return meat to pan, cover tightly and simmer for 3 hours or until meat is tender. Stir occasionally and add water if it gets too thick.
Serve plain or over egg noodles or rice.