Alberta Red-Eye Stew

• 1 1/2 lb. stewing beef
• 1/4 c. all-purpose flour
• 2 tsp. salt
• pepper to taste
• 1/4 c. salad oil
• 2 lb. onions, peeled
• 1 clove garlic, minced
• 12 oz. of flat beer
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. steak sauce
• 1/2 tsp. thyme
• 2 bay leaves
• 2-3 c. tomato juice
• 2 potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 1 cup frozen peas

1. Dredge beef with mixture of flour, salt and pepper.
2. Brown in hot oil.
3. Add onions and garlic; cook until onions are transparent.
4. Add beer, soy sauce, Worcestershire sauce, steak sauce, thyme and bay leaves.
5. Bring to a boil; cover.
6. Reduce heat; simmer for 1 hour.
7. Add tomato juice; simmer for 30 minutes. Add peas; simmer for 10 minutes longer or until vegetables are tender.
8. Remove bay leaves.

stewing beef, allpurpose, salt, pepper, salad oil, onions, clove garlic, beer, soy sauce, worcestershire sauce, steak sauce, thyme, bay leaves, tomato juice, potatoes, carrots, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35059 (may not work)