Braising the beef in dark beer imparts a bittersweet caramelization that makes for a dark rich gravy.

• 2 pounds stewing beef cubes
• 1 large onion, chopped large
• 1-2 chopped celery stalks (optional)
• 2 large carrots (optional)
• 3-4 potatoes cut into good size hunks
• 1 can Guinness beer
• vegetable, peanut, or grape seed oil
• salt pepper
• water

Get a large skillet hot with a drizzle of oil, and begin braising the meat. As color starts to develop pour a couple ounces of the beer over the meat. It will turn tan and foam like crazy. Reduce this and turn the meat getting it coated. Each time the pan starts to get dry, add some more beer. The meat should be dark with color from both the braising and the beer by the time you finish the can. Add the onions, and let them caramelize. Put this in a stock pot or crock with the potatoes and celery. Add enough water to cover the meat and potatoes plus a couple of inches. Bring to a boil, and then simmer at least a few hours, stirring occasionally, until the gravy turns really dark, syrupy and shiny.

Serve with crusty bread and braised or boiled cabbage.