Oh god theirs a duck in a can

Ingredients: In Order of Preparation!

1 largish yellow onion (or two medium sized onions)
A package of beef stew meat (mostly if it says 'Stew Meat' there ought to be just the right amount)
12 ounce (1 beer) heavier beer. Something hoppish. Not Hop Stupid obviously, but not Budweiser either.
10 carrots, diced (well, add as you like them.)
4 celery sticks (though if you don't like celery you don't lose anything by not including them)
2 potatoes, diced (classic basic Irish style potatoes, none of those scrawny little 'russet' or golden gourmet things)
1.5 cups of sliced baby portabella mushrooms (oh come ON spellcheck what you have against portabellas?)
6 ounces (half) of a second beer (I recommend drinking the rest.)

Season to Taste With:
2 ounces of beef bullion (season to taste, a half ounce at a time)
Cumin
Rosemary
Paprika
Chili Powder

Basic Instructions:
Obviously you will need a large pot. No, a larger pot than that one. Better safe than spilling.

Sweat the onions in the olive oil, then add the beef. Brown them together then add the carrots and the first beer. Stir for a while then add the celery and potatoes, stir a bit more and add the mushrooms and have some more fun with that stirring action. Add the half the second beer until it looks like everything has a good exposure to liquid, and then start seasoning (to taste, of course) with the bullion and spices. If it tastes like it needs something, determine what and toss it in too. Drink the last half of your second beer while it simmers down, an hour should be good enough, depending on how soft you like your veggies.

Do it right, and its one of the best beef stews you will ever have. Do it wrong... nope, it's still pretty good.

(As a cautionary note, should some enterprising family member suggest substituting hot sauce for chili powder- DON'T.)