1 tbsp. butter
2 lbs. pork shoulder, diced
1/2 c. boiling water
1 tsp. crushed, dried rosemary
2 pkgs. frozen brussel sprouts
2 c. cooked, sliced potatoes
1 3/4 c. cooked, sliced carrots
1/4 c. all-purpose flour
2 tbsp. water
2 c. beer
Salt & pepper
4 onions, halved
2 c. bouillon

Melt butter in large kettle and brown pork. Sprinkle with salt and pepper. Add beer, water and rosemary. Simmer, covered for 45 minutes. Add onions and cook for 30 minutes. Stir in bouillon and brussel sprouts. Cover and cook until sprouts are tender, about 10 minutes. Add potatoes and carrots. Blend flour and water to a smooth paste. Slowly stir into pork mixture. Cook until liquid is thickened, stirring occasionally. Makes 6 to 8 servings.