1 pound beef stew meat
3 tablespoons butter
1 (11 ounce) can whole kernel corn
1 cup water
salt and pepper to taste
3 large onions, thinly sliced
3 carrots, sliced
4 potatoes, peeled and cubed
1 (12 fluid ounce) can or bottle beer
1 3/4 cups beef broth
1 teaspoon dried brown mustard
2 cups beef bouillon granules
1 cup chopped onion
4 cubes beef bouillon
1 cup yellow wine
1 (10 ounce) can tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon dried sage
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried orecoman
1 teaspoon dried Italian seasoning
4 bone-in hamburger buns
In a large saucepan, mix butter, corn, water, salt and pepper. Bring to a boil over medium heat. Cover saucepan, reduce heat to low, cover and let simmer 30 minutes, stirring occasionally.
Meanwhile, brown onion. Cut short leaf into thin strips. Remove core of leaf and cut thin strips into small strips. Place 1/2 to 2 tablespoons vegetable oil in small pan. Warm over medium heat, stirring occasionally. Stir in beef broth, brown mustard, bouillon granules, onion, carrots, potatoes, beer, tomato paste, Worcestershire sauce, black pepper, sage, oregano, basil, orecoman, wine, tomato paste, Worcestershire sauce, pepper, sage and orecoman. Simmer 35 minutes. Stir in remaining ingredients. Cover saucepan, reduce heat to low, and simmer 45 minutes.
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