• 1 1/2 lbs of beef shoulder
• 2 lbs potatoes
• 5 medium-sized onion
• 1 lbs Carrots
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can of beef stock
• 4 dark beers
• 1 cup peas
• 1/4 cup of capers
• 1/4 lb butter

By Guido Quesada

• Cut the beef in 1/2 inch pieces.
• Flour the beef cubes in salt and pepper and seasoned flour.
• Dust off the excess flour.
• Sear beef cubes in hot oil and remove from the pan.
• Saute onions and garlic until translucent
• Add beef, carrots, and potatoes to pan and deglaze with the beer.
• Add the beef stock and let simmer for 1/2 hour.
• Add butter peas and capers and cook until the meat is tender
• Check the seasoning.
• Serve in a bread bowl or with bow tie noodles