1 pound beef boneless chuck, tip or round, cut into 1-inch pieces
1 pound pork shoulder roll or smoked hocks, cut into 1-inch pieces
3 tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 tablespoon instant beef bouillion
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/8 teaspoon ground marjoram
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves
6 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup all-purpose flour
3/4 cup walnut halves (optional)
1 tablespoon margarine or butter (optional)
Cook beef and pork in oil over medium heat, stirring frequently, until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on beef and pork. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325° oven until beef is tender and pork is done, about 1 1/2 hours.
Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves in margarine; sprinkle stew with walnuts. 8 servings.
The beef in this recipes will assume a pink color because of the smoked pork.
© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.