Drunk Beef Stew

Ingredients

• 2 lbs beef stew meat, cut into byte-size pieces
• 1/2 cup flour, seasoned with
• salt and pepper
• 2-3 tablespoons cooking oil
• 1 large onion, diced
• 12 ounces dark beer
• 2 cups beef broth
• 28 ounces diced tomatoes
• 2 medium carrots, cut into 1/2-inch pieces
• 5 medium potatoes, cut into 1/2-inch pieces
• 1 cup frozen green pea

Directions

1. 1

   Toss meat with seasoned flour to coat all sides.

2. 2

   Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.

3. 3

   Remove meat and cook onion briefly in pan.

4. 4

   Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.

5. 5

   Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.

6. 6

   Add peas during the last ten minutes of cooking.