2 cups diced potato

1 cup chopped yellow onion

½ cup carrots

1 stalk celery

1 clove garlic

2 tablespoons fresh chopped flat-leaf parsley

2 tablespoons olive oil

1 pound (16 ounces) beef stew meat

1½ cups Basic Beef Broth (see recipe on page 2)

1 (14-ounce) can peeled, diced tomatoes, including liquid

¾ cup (6 ounces) beer

¼ cup dry red wine

½ cup sauerkraut in juice

1 bay leaf

⅛ teaspoon thyme

¼ teaspoon pepper

1 tablespoon butter

1 tablespoon flour

• Dice the potatoes. Chop the onion, shred the carrot, and chop the celery. Mince the garlic and chop the parsley.

• In a soup pot, heat the oil. Add the beef, browning it on all sides on medium-high heat. Pour in the broth. Add all the remaining ingredients except the butter and flour. Bring to a boil, reduce to a simmer, and skim off any impurities that rise to the surface. Cover the pot and simmer for 2 hours.

• Heat the butter in a small pan, then whisk in the flour. Stir it constantly for 3 minutes. Take off heat. Spoon in a little of the soup broth and whisk to a paste; whisk the paste into the soup pot. Simmer, uncovered, for 10 more minutes. Remove bay leaf before serving.