Beef and Beer

Ingredients

1 lb beef rump or round steak, tenderized, cut in 1 inch cubes
1 large onion, coarsely chopped
2 tbsp olive oil
2 tbsp cornstarch or flour
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp crushed garlic
1 pint dark beer
3 cups beef stock
1 lb potatoes, peeled and cut in 1 inch cubes

Instructions

Brown the beef in olive oil, sprinkling on vinegar, Worcestershire, garlic and spices. Add the onions when beef is nearly cooked through and spices are fragrant. When onions are soft, sprinkle on flour, stirring constantly, cook 1-2 minutes until flour is completely incorporated in drippings and beginning to brown. Add beer and stock, stirring well. Bring to boil. When gravy begins to thicken slightly, add potatoes, coating well with gravy. Cover and simmer 30 minutes or until potatoes are cooked through.