2 lbs. stew beef
2 1/2 tsp. salt
1/2 c. salad oil
1 clove garlic, chopped fine
1 tbsp. soy sauce
2 bay leaves
2 lbs. potatoes, cut in bite sized pieces
1 (10 oz.) box frozen peas
1/4 c. flour
1/2 tsp. pepper
2 lbs. onions, peeled and sliced
1 can of beer
1 tbsp. Worcestershire sauce
1/2 tsp. dried thyme
6 to 8 carrots, cut in bite sized pieces

Combine flour, salt and pepper and coat beef well. In 1/4 cup oil, saute onion and garlic until tender. Set aside. Heat remaining oil. Add beef and brown well. In large pot add onion, garlic and remaining ingredients except the box of frozen peas. Add water to cover ingredients. Bring to boiling, then simmer for 2 hours.