|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Boneless beef chuck||2 Pound, cut into 1 inch cube|
|Onions||2 Medium, sliced|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Canned beer||12 Ounce|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Steak sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||1⁄2 Teaspoon|
|Potatoes||4 Medium, peeled, quartered|
|Frozen peas||10 Ounce|
|Chopped parsley||2 Tablespoon|
Combine flour, salt, and pepper, dredge beef in flour mixture.
Cook beef and onion in hot oil in wok over medium-high heat until beef is brown.
Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme, cover, reduce heat, and simmer 1 1/2 hours.
Stir in potatoes, cover and simmer over low heat 20 minutes or until potatoes are tender.
Add peas, cook an additional 5 to 8 minutes.
Remove bay leaves.
Garnish each serving with chopped parsley.