Beery Beef Stew - cooking recipe

Ingredients

1 tsp. beef bouillon
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 lb. stew meat, cut into 1-inch cubes
1/2 c. olive oil
2 lb. onion, peeled and sliced
1 clove garlic, crushed
1 giant sized can beer
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce
1/2 tsp. crumbled bay leaves
1 tsp. dried thyme
2 lb. potatoes, pared and quartered
4 medium carrots, cut in chunks
boiling water
parsley

Preparation

Coat the cubed meat in the flour which has been mixed with salt, pepper and beef bouillon; set aside.
In a large pot, heat 1/4 cup of olive oil and saute the onion and garlic until tender, about 5 minutes.
Remove onion from the pot; add the remaining oil, heat and add the floured meat, browning it well on all sides. Return the onion-garlic mixture along with the beer, the three sauces and herbs.
Mix well; bring mixture to a boil.
Reduce heat, cover and simmer for 1 1/2 hours.