A family favorite is Guinness Stew. This is perfect for a cold and stormy evening supper.

2-3 ponds of stew meat cut into 2 inch cubes.

4 tbsp vegetable oil

2 onions peeled and chopped

2 tbsp flour

1 pint of Guinness Dark beer

2 cups of beef stock - My favorite is Knorr beef bullion 1 cube to 2 cups of water

4 carrots peeled and cut into chunks

1 sprig of thyme

1 bay leaf

4 cloves of garlic minced.

frozen peas and pearl onions

Put flour in a quart sized ziplock bag. Add meat to flour in batches. In a large stew pot, brown the floured meat in batches and transfer to a plate. Add onions and garlic to pot after the meat is browned. Saute until soft (4 minutes). Reduce the heat and add the meat back to the stew pot. Stir to blend onion and garlic with the meat. Stir in Guinness, beef stock, carrots, thyme, and bay leaf. Season with salt and pepper. Cover and cook on a low heat 2 1/2 - 3 hours or until the meat is tender. If the stew needs more flavor, add a beef bullion cube (Knorr beef bullion is excellent) About 15 minutes before serving, I throw in a packet of frozen peas with pearl onion. Serve over egg noodles with a crusty french bread and a salad with ranch dressing for the PERFECT meal!

**Variation - If you cannot find frozen peas and pearl onions, you can throw in 15 -20 fresh (peeled) pearl onions with the carrots and just add fresh or frozen peas at the end.

Enjoy!