1 can or bottle (12 ounces) beer
1 medium onion, chopped
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds beef chuck, boneless, cut in 1-inch cubes
4 medium carrots (¾ pound)
3 tab lespoons flour
2 tablespoons currant or grape jelly
1 tablespoon grated orange or lemon peel
1 tablespoon lemon juice
4 cups cooked nood les
1. In a 2- to 2½-quart casserole, combine beer, onion, salt, and pepper. Add beef. Cover; marinate in refrige rator 10 to 24 hours, stirring occasionally.
2. Place casserole in oven (do not brown beef).
3. Bake at 300°F 1½ hours. Add carrots. Continue baking 1 hour longer, or until meat and carrots are tender.
4. Mix flour, jelly, peel, and lemon juice to a paste. Stir into stew. Bake 15 minutes more, stirring once or twice, until thickened and bubbly. Serve over noodles.
6 SERVINGS