1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. stew meat, 1 inch cubes
1/2 c. olive oil
2 lbs. onion, chopped
1 clove garlic, crushed
1 giant size can beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. steak sauce
1/2 tsp. crumbled bay leaves
1 tsp. dried thyme
2 lbs. potatoes, quartered
4 medium carrots, cut in chunks
Parsley

Coat cubed meat in flour mixed with salt and pepper; set aside. In large pot, heat 1/4 cup of the olive oil; saute onion and garlic until tender, about 5 minutes. Remove onion from pot. Add remaining oil. Heat and add the floured meat. Brown on all sides. Return onion-garlic mixture along with beer, the 3 sauces, and herbs. Mix well. Bring mixture to a boil; reduce heat to low. Cover and simmer for 1 hour and 30 minutes. Add the potatoes with enough water for the potatoes to cook in. Cook 15 minutes. Add carrots and cook 20 minutes more or until vegetables are tender. Just before serving, sprinkle parsley on top. Serve with a salad and hard rolls.