3 pounds beef stew meat
1/2 cup all-purpose flour
2 tablespoons butter
1 large yellow onion, roughly chopped
1-1/2 (12 ounces) bottles or cans chocolate stout (though any good stout will do)
1 quart beef stock
3 pounds boiling potatoes, quartered
1 pound carrots, cut into one-inch chunks
Salt and pepper
Liberally salt and pepper the beef and roll it in the flour.
Melt the butter over medium-high heat in a large (6 to 8 quart) pot, and brown the meat on all sides. Reserve the meat in a separate bowl.
Add the onions to the pot, cooking until softened (about 8 to 10 minutes).
Deglaze the pot with the stout; drink the remaining 1/2 bottle. Once you’ve scraped up all the deliciousness, return the browned meat, and add the stock, potatoes, and carrots.
Lower the heat and simmer, partially covered, for about 1-1/2 hours or until the vegetables are tender, stirring occasionally. Adjust the seasoning to taste.
Serve hot. With lots more stout