This is so easy–and tasty! I think a dark beer works best here, but then dark beer is my preferred quaff…

2 1/2 lbs boneless beef chuck, cut into 1 1/2-inch cubes
6 T butter
2 1/2 lbs onions, peeled and quartered
2 1/2 lbs potatoes, (peeled) and cubed
salt and pepper, to taste
3 c beer (2 bottles)
chopped fresh parsley, for garnish
water or broth, if necessary

1. Preheat oven to 450ºF. Combine the beef, butter, onions, potatoes, salt, and pepper in a large casserole or Dutch oven. Pour the beer over the stew, cover, and place in oven.

2. After one hour remove from oven and give a stir. Return to oven for another hour, until the meat is very tender, the potatoes are breaking apart and most of the beer has been absorbed. If all the beer has been absorbed, do not worry.

3. Transfer to a serving bowl. If there is no stew broth left, add some water or broth to the pan and deglaze. Pour this over the stew. Sprinkle chopped parsley over stew and serve.