Beef and Beer Stew
Another delicious recipe brought to you by Redi-Base, "The Professional Soup Base For The Home Cook".

4 pounds boneless stewing beef, cut into cubes
1 large onion, chopped
1/4 cup butter or margarine
2 cups sliced carrots
2 cups diced celery
1/8 teaspoon lemon juice
1 bay leaf
1 cup mushrooms, sliced
1 green pepper, cored, seeded and chopped
2 teaspoons Beef Redi-Base
1 (12-ounce) bottle beer
4 medium potatoes, peeled and diced
1/3 cup all-purpose flour
1/2 cup water
Salt and pepper to taste

Lightly brown beef and onion in butter in stew pot. Add carrots, celery, lemon juice, bay leaf, mushrooms, green pepper, and Redi-Base. Pour in beer. Cover and simmer over low heat until meat is tender, about 1 1/2 hours. (Add water, if necessary, to replace any liquid that has evaporated.) Add potatoes during last 45 minutes of cooking. Place meat and vegetables on heated platter. Strain liquid remaining in pan. Blend flour and water to smooth paste. Stir into liquid and cook until thickened. Pour sauce over meat and vegetables. Makes 6 to 8 servings.