Prep Time: 5 minutes

Cook Time: 2 hours

Serves: 6-8

Ingredients:

2lbs stew meat

Salt and pepper

¼ C. flour and more it thicken the gravy

Olive oil

1 onion, peeled and diced

3 medium potatoes, peeled and chopped

3 carrot, peeled and chopped

4 sticks celery, diced

1 small can mushrooms, chopped or fresh

2 tsp. rosemary

1 tsp. thyme

2 bay leaves

1 bottle of a good stout beer, one you would love to drink

2 beef bouillon cubes

2 15 oz. cans chopped tomatoes

1 C. peas

What to do:

Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated. I put everything in a gallon size bag, zip it up and shake, shake, shake. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook the meat until well browned, put the meat on a separate dish once done and put aside. Add the onion, potato, carrots, celery, mushrooms and herbs; cook for about 5 minutes. Then add the beer, bouillon cube, meat and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened, add your peas. Serve with homemade biscuits or crust bread.