2-3 lb. stewing beef
2 tsp. accent
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 1/2 coarsely chopped onions
1 lb. mushrooms, sliced
2 (12 oz.) cans beer, room temperature

Cut beef in bite size pieces and cut out all excess fat and gristle. Brown in fat. Sprinkle with accent while browning over medium heat. Add salt and pepper and garlic powder. Add onions and mushrooms and 1 can of beer. Cover and cook at about 300 degrees for 1/2 hour. Add 1/2-3/4 cup hot water. Continue cooking 1 hour more. Add last can of beer. Cook one hour more. Can simmer indefinitely.

For gravy - dissolve one beef bouillon cube in 1/4 cup water and add to meat. Then make water flour mixture (or use cornstarch) and stir in until thickened.