Beef and Winter Vegetable Stew 2 Recipe

Heat oil in Dutch oven over medium heat until hot. Add beef and onions (half at a time) and brown evenly; stirring occasionally. Pour off drippings. Return beef mixture to pan. Season with salt and pepper. Stir in broth and beer. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 hours. Add potatoes and carrots. Bring to a boil; reduce heat to low. Cover tightly and continue cooking 20 to 30 minutes or until beef and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Garnish with chopped parsley, if desired.