Ingredients 3 pound boneless beef stew meat, fat trimmed 2 each onions, chopped 2 each garlic cloves, minced 1 tablespoon worcestershire sauce 1/3 cup dry red wine 1/3 cup all purpose flour 2 tablespoon sugar 1 teaspoon dried thyme 1/4 teaspoon black pepper 1 qt regular strength beef broth 12 oz beer (1 can or bottle) 2 each russet potatoes, peeled, cut into 1 1/2 inch chunks 4 each carrots, sliced 1/2 inch thick 2 cup cabbage, coarsley chopped 1 cup celery, coarsley chopped 2 each bay leaves 1 salt Directions: In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and worcestershire. Cover and cook over medium-high heat for 30 minutes. Uncover and stir often until liquid evaporates and it's residue turns dark brown. Add wine and stir to release browned bits. Smoothly mix flour, sugar, thyme and pepper with one cup of the broth. Add to beef along with the remaining broth. Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced. Season to taste with salt.