1 1/2 lb. beef stew meat, cut in 1 1/2" cubes
1/4 c. flour
1 tsp. salt
1/4 tsp. basil
1/4 tsp. savory or marjoram
1/8 tsp. pepper
3 tbsp. vegetable oil
2 onions, sliced
1 (12 oz.) can beer
1/2 c. water
1 bay leaf
5 med. potatoes
8 carrots

Note: Beer adds subtle flavor to the gravy, not typical beer taste. Alcohol boils off early.

1. Dredge meat in mixture of flour, salt, basil, savory and pepper. Reserve excess flour. Brown meat in oil. Add onion, beer, water and bay leaf. Cover and simmer 1 1/2 hours.

2. Pare potatoes, cut into large cubes. Slice carrots. Add vegetables to stew. If necessary, add a little more water.

3. Cover and simmer 1 hour more or until meat and vegetables are tender. Make smooth paste of reserved flour mixture and a little water. Stir into stew during last 10 minutes of cooking.