Olive oil
2 cloves garlic, chopped
6 oz. tomato paste
10 Yukon Gold Potatoes
1 bottle Gordon Biersch Maibock
1 pint veal or chicken stock
2 large carrots, cut into 1-inch chunks
1 turnip, peeled and cut into eighths
2 rutabaga, peeled and cut into eighths
2.5 lbs. stew meat (beef, pork or lamb), sliced in 1-2 inch cubes
1 large onion, peeled and chopped in eighths or 25 boiling onions, peeled
1 bouquet garnish of rosemary, thyme, bay leaves and marjoram

Sear the beef over high heat to brown the sides. Do this in a very hot skillet and not more than a pound at a time.

Unless it is a one day event where the entire keg will be consumed, it is always best to use CO2 or blended gas to dispense your beer. This helps keep the beverage fresh and prevents the beer from spoiling. No one wants to drink something that tastes like cardboad.