2 tbsp. olive oil 1 onion, chopped 3 cloves garlic, minced 2 c. sliced carrots 2 c. potatoes, chopped 2 c. beef broth 2 lb. roast beef 1/2 tsp. dried thyme leaves 1 c. Guinness beer 1 tbsp. corn starch 3 tbsp. water

Fry roast beef. In a large pot, heat olive oil over medium heat. Add onions and garlic; cook and stir until crisp and tender, about 3-5 minutes. Add carrots, cook and stir 2-3 mins longer. Add potato wedges and beef broth. Cover and bring to a simmer. Add to soup along with thyme and beer. Bring to a boil. Reduce heat and simmer, 10-15 mins.