Recipes

In a large heavy pot warm oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate.

Precook potatoes by cooking them in microwave for 3-4 minutes.

Add the onions and butter to pot and stir over high heat until onions start to soften about 5 minutes. Reduce the heat to medium and sprinkle sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add flour, thyme, carrots and cut-up potatoes and raise heat to high. Stir for one minute then add lager letting it come to vigorous boil. Stir in broth and tomato paste and return to a boil.

Return the meat and any accumulated juices from plate to pot, add peas or corn and let liquid come to a boil, then reduce heat to low, cover and simmer until meat is tender and sauce is slightly thickened, 1 1/2 to 2 hours.