Beef and Brew Stew

(Courtesy of Campbells)

Ingredients:
3 Tbsp. vegetable oil
3 lbs. boneless beef chuck roast, cut into 1-inch pieces
2 large onions, sliced (about 2 c.)
2 cloves garlic, minced
2 cans (10 3/4 oz. each) condensed mushroom soup
2 cans (10 1/2 oz. each) condensed French onion soup
1 bottle (12 oz.) dark beer or stout
1 Tbsp. packed brown sugar
1 Tbsp. cider vinegar
1/2 tsp. dried thyme leaves, crushed
1 bay leaf
2 c. fresh or frozen whole baby carrots
Egg noodles, cooked, drained and buttered

Directions:
Heat 1 Tbsp. oil in an oven-safe 6 quart saucepot over medium-high heat.  Add the beef in 3 batches and cook until it is well browned, stirring often, adding an additional 1 Tbsp. 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.

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 degrees for 2 hours or until the beef is fork-tender.  Discard the bay leaf.  Serve the beef mixture over the noodles.

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