This one’s been around a long time. Here’s what Mr. Big Food has to say about this recipe:

¼ C flour, plus an additional 1/3 C

½ tsp salt

1/8 tsp pepper

3 lbs cubed beef stew meat

Vegetable oil

12 oz beer

1 ½ C beef stock (preferably homemade—see recipes in Basics section; in a pinch, you can use 2 beef bouillon cubes dissolved in 1 ½ C boiling water)

Worcestershire sauce

Chili powder (preferably Pure—see instructions in Basics section)

1 lb carrots, scraped and cubed

1 lb tiny white onions, peeled

1 lb green beans, trimmed and cut in half

6 medium potatoes, peeled and cubed

1 bell pepper, cut in strips then halved

¼ cup water

Put ¼ C flour, salt, and pepper in a freezer bag and mix well. Add meat and shake to cover thoroughly. Brown meat in oil, in batches, in heavy 5 quart kettle or Dutch oven. (Drain off pot liquor as it accumulates.) Add beer, stock, and Worchestershire sauce and chili powder to taste. Cover and simmer slowly about 2 hours (or until meat is tender). Add carrots, onions, green beans, potatoes, and green pepper and simmer until tender, about 1 more hour. To thicken sauce, mix together remaining 1/3 C flour and water to form a paste. Stir paste into stew and cook 5-10 minutes longer.