BEEF IN BEER

This is a real company pleaser! There is no last minute preparation. Serve over rice, wide noodles, or Potatoes Gourmet!

½ stick butter or margarine

¼ cup all purpose flour

1 ½ cups beef broth or bouillon

2 tablespoons tomato paste

3 bay leaves

1 can beer

3-4 pound beef chuck roast

4 sliced & coarsely chopped onions

6 large peeled & chunked carrots

Directions:

Melt the butter or margarine in a heavy saucepan. Stir in the flour & cook until thick. Add beef broth or bouillon and tomato paste. Bring to a boil. Reduce the heat & simmer for 30 minutes. While the sauce is cooking, cut the roast into slices or pieces. Shake in the bag of flour. Brown the beef in olive oil or bacon drippings. In an oven proof Dutch oven, alternate layers of the beef with the onions & carrots. Add the bay leaf & beer to the sauce & heat. Pour the heated sauce over the meat & vegetables. Bake at 350 degrees for 2-2 1/2 hours. For Potatoes Gourmet, halve small red or Yukon gold potatoes. Line a baking pan with foil. Toss potatoes in olive oil, & place in baking pan. Season as desired. Place pan in the oven with the beef about 40 minutes before the beef is done. Serve all with a salad & warm bread! I can smell it already!