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Next, I minced up some garlic and added it to the onions, letting the aromas fill the kitchen. To help thicken the stew, I sprinkled in a couple tablespoons of flour. Then, it was time for the liquids - a splash of beer, some beef broth, and a bit of tomato paste to add richness and color.

I seasoned the stew with Worcestershire sauce, salt, pepper, paprika, and a touch of sugar to balance the acidity. The beef went back in, and the whole thing simmered away for a couple hours, allowing the flavors to meld and the meat to become tender.