Beery Beef Stew

• 1 tsp. beef bouillon
• 1/4 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 lb. stew meat, cut into 1-inch cubes
• 1/2 c. olive oil
• 2 lb. onion, peeled and sliced
• 1 clove garlic, crushed
• 1 giant sized can beer
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. steak sauce
• 1/2 tsp. crumbled bay leaves
• 1 tsp. dried thyme
• 2 lb. potatoes, pared and quartered
• 4 medium carrots, cut in chunks
• boiling water
• parsley

1. Coat the cubed meat in the flour which has been mixed with salt, pepper and beef bouillon; set aside.
2. In a large pot, heat 1/4 cup of olive oil and saute the onion and garlic until tender, about 5 minutes.
3. Remove onion from the pot; add the remaining oil, heat and add the floured meat, browning it well on all sides. Return the onion-garlic mixture along with the beer, the three sauces and herbs.
4. Mix well; bring mixture to a boil.
5. Reduce heat, cover and simmer for 1 1/2 hours.

beef bouillon, flour, salt, pepper, stew meat, olive oil, onion, clove garlic, beer, soy sauce, worcestershire sauce, steak sauce, bay leaves, thyme, potatoes, carrots, boiling water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569576 (may not work)