1 1/2 lb beef stew meat
1/2 cup flour
1/2 tsp salt; plus more for dredging
1/4 tsp ground pepper; plus more for dredging
12 oz ale; Smithwicks
2 tbsp extra virgin olive oil
2 cup yukon gold potatoes; cubed
1 cup carrots; sliced
10 oz pearl onions; frozen
12 oz green beans; frozen
1/2 cube beef bouillon
2 tsp Worcestershire sauce
3/4 tsp dried thyme; crushed
2 medium bay leaves
2 cup beef stock
1/2 cup water

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

2. In a dredging pan, season flour with some salt and pepper. Dredge meat in flour.

3. Add meat to pot. Remove meat once it is browned.

4. Combine potatoes, carrots, and onions in pot and brown slightly.

5. Deglaze skillet with ale, and add beef stock, beef bouillon, Worcestershire sauce, thyme and bay leaves, green beans, salt, and pepper.

6. Stir in browned meat and add water as needed.

7. Cover, simmer for 1 to 1 1/2 hours.