1 cup carrots, thinly sliced
8 lean beef cubes, sliced
1 1/2 teaspoons salt
1 1/4 teaspoons dried parsley
1 1/4 teaspoons dried thyme
8 carrots, thinly sliced
1 teaspoon wine vinegar
1 cup water
2 tablespoons beef bouillon granules
1 cup beef broth
1 (12 fluid ounce) can or bottle beer
1/4 cup brown sugar
1/4 cup vegetable oil
2 (14 ounce) cans beef broth
1 quart brine
1 tablespoon molasses
Place carrots, beef cubes, salt, parsley, thyme, carrots, vinegar and water in slow cooker. Add broth, stir fill to cover and allow to simmer. Season with bouillon and wine vinegar. Stir-over medium heat, bring to a boil, reduce heat to low and simmer for 4 hours.
Stir the bouillon granules and broth into the soup. Heat in a large saucepan over medium heat. Stir in beer, brown sugar, oil, broth and molasses. Simmer, stirring occasionally, for 20 minutes.
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