Preparation time: 30 minutes. Cooking time: 2 1/4 hours. Makes: 4 servings.

2 tbsp. vegetable oil
4 lbs. (2 kg) beef short ribs
1 lg. carrot
2 lg. onions
1 green pepper
5 clove garlic
28 oz. can whole plum tomatoes
1 bay leaf
3/4 tsp. rubbed sage
3/4 tsp. dried leaf thyme
1/4 tsp. each of salt and freshly ground pepper
12 oz. bottle dark beer
2 c. beef broth or bouillon
8 sm. potatoes

1. Heat vegetable oil in a wide heavy-bottomed saucepan set over medium heat. In 2 or 3 batches, brown short ribs well on both sides. (Do not over crowd pan). Transfer to a plate. Meanwhile, peel carrot and slice diagonally into 1/2-inch-thick pieces. Slice onions and green pepper into 1/4-inch-thick pieces.

2. When ribs are brown, remove from pan. Then place vegetables and whole garlic cloves in pan and cook, stirring often, for 3 to 4 minutes, until vegetables just start to soften.

3. Stir in tomatoes with their juice, breaking them up with a spoon as you stir. Return ribs and any juices that have accumulated to pan. Add bay leaf, sage, thyme, salt, pepper, beer and broth. Cover and bring to a boil. Then reduce heat and simmer gently, covered, for about 1 1/4 hours, until meat is almost tender. Turn ribs occasionally.

4. Meanwhile, scrub potatoes and peel, if you wish. Stir into stew after it has simmered for 1 1/4 hours. Simmer, covered, for 20-30 minutes more.