2 lb. beef stew meat
2 tbsp. all-purpose flour
1 beef bouillon cube
1 cup beer
1 cup water
2 tbsp. gravy mix
2 tsp. salt
1 tbsp. thyme
1 tsp. coarse black pepper
3 1/2 tbsp. Worcestershire sauce
4 to 5 carrots, sliced
5 medium potatoes, cubed
1 onion, sliced
4 garlic cloves, crushed

Preheat oven to 325°F

In a large freezer bag dust meat with flour and crushed beef bouillon.

In a medium mixing bowl, combine beer, water, gravy mix, salt, pepper, thyme and Worcestershire sauce.

Combine all ingredients in a casserole dish and cover. Bake at 325°F for 2 1/2 hours.

Submitted by: Becca