BEEF AND SHINER BOCK STEW RECIPE

Steps:

• 1. Preheat oven to 300 degrees. Lightly coat a 3-quart casserole dish with nonstick cooking spray. Set aside. In a large bowl toss all the beef cubes with 1 tbsp. of the oil. 2. Combine the flour, salt, pepper and chile powder in another bowl. Toss the meat, in batches, into the seasoned flour. 3. Heat the remaining 2 tbsp. of oil in a large skiller over medium-high heat. Brown the meat in batches, turning to brown on all sides. Don't crowd the meat because it will not brown and produce the caramelzed juices. 4. When meat is done, add onions and cook, stirring, for 5 minutes. Add garlic and the tomato paste, stirring constantly. Add the beef stock, beer, and carrots, scraping the bottomg og the pan to get up all the brown bits. 5. Transfer to stew the casserole dish, cover and bake for 2 hours, or until meat is tender. 6. Season meat with salt and pepper to taste.