DaddyBear’s Beef Stew

Ingredients

Butter, bacon grease, or olive oil, whichever you prefer
1 pound stew meat, cut into 1/2 inch cubes
Seasoned flour (flour, garlic powder, salt, chili powder, black pepper, whatever you prefer)
2 cloves of garlic, minced
2 large onions
6 to 8 large potatoes, washed and cut into 1/2 inch cubes
4 to 6 carrots, washed, peeled, and cut into 1/4 to 3/8 inch coins
1 bottle of beer
3 cans of beef broth

Put potatoes in a pan with water and bring to a boil.  Shut off heat and drain when they are almost fork tender.

Steam carrots until almost fork tender.

In a large pan, heat your fat.  Use enough to thickly coat the bottom, but use a bit more than you think you’ll need.  Add onions and saute.  Run stew meat through the flour, shaking lightly to remove excess.  Put meat into pan with onions and mix thoroughly.  Dispose of excess flour.  Some of the flour from the meat will stick to the bottom of the pan, and all of the fat will be absorbed.  Stir occasionally, scraping the bottom of the pan.  Once the meat is browned on all sides, pour in the bottle of beer and deglaze the flour from the bottom of the pan.  Add beef broth.  Bring to a boil uncovered, then reduce heat and simmer for 20 minutes.  Add potatoes and carrots and continue simmering for another 10 to 15 minutes.  Stew is ready when the broth thickens and the potatoes and carrots are tender.  Serve with fresh bread or biscuits.