2 lb. stew beef
Flour for dredging
2 bottles Macabee or Kosher dark beer
1 pressed clove, garlic
1 tbsp. oil
1/2 tsp. sugar
1/2 + tsp. meat tenderizer (or salt or salt substitute)
1/2 + tsp. black pepper (optional)
1 sm. onion, sliced
Potatoes & carrots, cut in quarters (we put in as many as can be covered in the Dutch oven)

Dredge beef in flour (seasoned with tenderizer and pepper, if desired). Braze beef in Dutch oven or large pot. Remove beef and saute onion in oil. Return beef.

In a separate pan, bring beer and sugar to a quick boil and pour over beef. Add garlic, cover and simmer for 2 1/2 hours; add potatoes after 1 1/2 hour and carrots after 1 hour and 45 minutes.