3 tablespoons Cooking oil
4 large Onions — sliced
4 pounds Stew beef — 1″ inch cubes
1/4 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 Bay leaf
1/2 teaspoon Thyme
7 ounces Beer — not “lite” beer
3 Beef bouillon cubes — dissolve in
13
Combine onions and cooking oil in removable liner. Place liner in base. Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat with mixture of flour, salt and pepper. Add meat and all other ingredients to removable liner in base. Cover and cook on auto 6 hours; or low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on high 20 to 30 minutes before serving. Serve over noodles.