You need a 3 lbs Buffalo Groves Stew Meat.
Brown the meat in a skillet, then transfer it into a large stew pot.
Saute these veggies in the same skillet you had previously used. 8 large leeks (cut into circles),
2 small packages of baby portabella mushrooms (left whole), 1 small bag of baby carrots (left whole).
Add these spices: 2 tbsp brown sugar, 2 tbsp thyme, 2 tbsp rosemary, and some salt & pepper.
Also add 16 oz of broth (left over buffalo broth if you have it, otherwise beef broth)...
and the fun ingredient 1 bottle of your favorite beer!
Everything in the stew pot and bring it to a boil, reduce the heat and simmer for 2 hours.
To thicken - mix up 4 tbsp of cornstarch, 4 tbsp balsamic vinegar, with some of the stew broth,
bring the stew to a boil and stir until it is your desired thickness.
Jeni says eat it plain or serve it over rice of with a crusty loaf of bread! Enjoy!