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Ingredients

• 2 pounds  boneless beef top round steak, cut into 1-inch cubes
• 2 tablespoons  cooking oil
• 3   large leeks or medium onions, sliced
• 2 12-ounce  cans beer (3 cups)
• 1/4 cup  red wine vinegar
• 3 tablespoons  brown sugar
• 2 tablespoons  instant beef bouillon granules
• 4   cloves garlic, minced
• 2   bay leaves
• 2 teaspoons  dried thyme, crushed
• 2 teaspoons  Worcestershire sauce
• 1/2 teaspoon  pepper
• 1 pound  carrots, peeled and cut diagonally into 1/2-inch slices
• 4   parsnips, peeled and cut diagonally into 1/2-inch slices
• 1/4 cup  water
• 2 tablespoons  quick-cooking tapioca
•   Hot cooked wide noodles

Description

This French Stew Makes Enough For Two Meals. You Can Serve One Portion Now And Refrigerate Or Freeze The Rest To Enjoy Later.

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