1 tbsp olive oil
1 lb stew beef
salt; to taste
black pepper; to taste
2 cloves garlic; chopped, finely
1 tsp beef bouillon
1 dark beer; Smithwicks
28 oz tomatoes; canned
3 medium yukon gold potatoes; diced, 1/2 inch
7 oz pearl onions; frozen
7 oz corn; frozen
3 medium carrots; sliced, thin
7 oz peas; frozen
1 cup celery; diced, optional
1 cup green beans; frozen, optional
2 bay leaves
1/2 tsp thyme
1/2 tsp red pepper flakes; crushed
32 oz beef broth
1/2 tsp Worcestershire sauce
2 cups water

1. Pre heat oil in a large stock pot. Cut meat into 1/2 in cubes.

2. Add meat to pot and brown on all sides.

3. Add garlic and cook for approx 1 minute then stir in beef bouillon and deglaze pot with beer.

4. Mix in tomatoes with their liquid and break them up with a spoon.

5. Add the onions, corn, carrots, peas, celery, green beans, bay leaves, thyme and red pepper flakes to pot and stir them around.

6. Stir in beef broth, Worcestershire sauce and water.

7. Cover and simmer for 2 to 3 hours checking and stirring occasionally.

Serve with cornbread or crackers.