1 1/2 lb. stewing beef
1/4 c. all-purpose flour
2 tsp. salt
pepper to taste
1/4 c. salad oil
2 lb. onions, peeled
1 clove garlic, minced
12 oz. of flat beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. steak sauce
1/2 tsp. thyme
2 bay leaves
2-3 c. tomato juice
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 cup frozen peas

Dredge beef with mixture of flour, salt and pepper. Brown in hot oil. Add onions and garlic; cook until onions are transparent. Add beer, soy sauce, Worcestershire sauce, steak sauce, thyme and bay leaves. Bring to a boil; cover. Reduce heat; simmer for 1 hour. Add tomato juice; simmer for 30 minutes. Add peas; simmer for 10 minutes longer or until vegetables are tender. Remove bay leaves.

This stew can also be made in a slow cooker.