There are numerous examples of beef stew. This is a variation
of carbonade a la flamande. I've made it numerous
times and
dinner guests have raved about it. Make the stew a day
ahead of
time to let it season for even more flavor - also so you'll have

more time with family and friends before reclining at table.

beer and beef stew serves 4
2 lbs lean beef cubes 3 large onions, chopped
3 tbsp flour 12 oz of beer
fresh ground pepper 1 tsp summer savory
2 tbsp olive oil 1 tsp dried thyme leaves
1/2 tsp salt
Dredge the beef in the flour and the pepper. Heat the oil over moderate heat in a
large Dutch oven and add the beef cubes. Brown on all sides; add the salt and
onions and cook for three minutes. Add the beer, summer savory and thyme.
Bring to a boil. Lower heat and simmer for one hour. Serve over steamed rice
or egg noodles.