1 lb beef chuck, cubed
Salt and pepper
1 onion, minced
2 cloves of garlic, minced
3 carrots, peeled and sliced into large chunks
2-3 potatoes, peeled and sliced into large chunks
1 tablespoon fresh thyme, minced
1 bottle beer, such as a dark Belgian ale
1-2 cups beef broth
2 bay leaves
Heat a large dutch oven with olive oil over high heat. Mix flour with salt and pepper, then dredge beef cubes in mixture and brown, about 2 minutes per side, then remove beef cubes.
Saute onions and garlic till brown, about 5-10 minutes.
Add thyme and sauté briefly, then return beef to the dutch oven and add the beer and broth so that the liquid submerges the meat. Add the bay leaves and then bring the stew to a boil.
Cover the stew and simmer on a low flame for 1.5 hours. Add carrots and potatoes, then braise for another 45 minutes- 1 hour until vegetables and meat are fork tender.