This is a great tasting beef soup recipe that is hearty enough to be used as a main course meal.

What You Need:

1 1/2 lbs beef stew meat, cut into 1″ cubes
1/2 cup all purpose flour
1 tbsp cooking oil
3 medium onions, sliced
1 lb carrots, cut into 1/2″ slices
4 parsnips, cut into 1/2″ slices
2 bay leaves
4 cloves garlic, minced
1 tsp snipped fresh thyme or 1 tsp dried thyme, crushed
1/2 tsp pepper
2 tsp quick cooking tapioca
1 14 1/2 oz can beef broth
1 12 oz can of your favorite beer

How To Make It:

Add flour to a bowl and mix in beef cubes to coat.
Add cooking oil to a skillet and heat on stove top.
Brown the coated beef cubes in the skillet and then drain well on paper towel.
In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper.
Sprinkle with the tapioca.
Place browned meat on top of vegetables.
Add beef broth and beer.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Remove bay leaves before serving.

Tips:

If you are using fresh thyme, stir it in about 20 minutes before the cooking cycle is done, not at the begining with the rest of the ingredients.