½ Tbs Vegetable Oil
3 Tbs All Purpose Flour
¾ tsp Salt
½ tsp Black Pepper
2 ½ lbs BeefStew Meat
½ qt Fresh Onion, diced to ½ in
1 cup Fresh Carrot, diced to ½ in
1 ⅓ Tbs Garlic,minced
1 bottle 12oz beer
¼ tsp Dried Thyme
1 Bay Leaf
1 ½ cups Beef Broth
¼ cup Optional Fresh Parsley, minced

1. Heat oil in large brazing pan.
2. Season flour with salt & pepper
3. Dredge beef in seasoned flour & sauté in oiluntil beef is well browned.
4. Add onion and carrot; sauté 8-10 minutes longer,until vegetables are browned and soft.
5. Add garlic and beef to the pan, scraping bottomof pan well as beer deglazes the pan.
6. Add thyme, bay leaf, and beef broth. Bring to aboil; reduce heat; simmer 1-2 hours, until meat is very tender.
7. Add parsley just before serving.