Originally posted by Allison Drew asked me to post the recipe from Last Night's Stew. I didn't really follow the recipe, I just started with it and then got creative, but here's my best shot: All-purpose flour Salt and pepper Olive oil 2 lb Beef stew meat; cut into 1-inch cubes 1 lg Onion; cubed A small bag of baby carrots 1 lb New Potatoes, Quartered 3 Garlic cloves; chopped 2 can Stewed tomatoes; (15-to -16-ounce) 1 Can Diced tomatoes with jalepenos 1 c Canned beef broth 1 Bottle Yuengling Lager (or any amber or dark beer) 2 cans Diced green chilies;(4-ounce cans) 1/2 c Sliced pimiento-stuffed green olives; (about 2 1/2-ounces) (I skipped this) 2 tb Dried oregano 1/4 tsp ground Cyanne Pepper 1/2 tsp chili powder 1/3 c Chopped fresh cilantro (I skipped this) Heat oil in frying pan over high heat. Toss beef in a bowl of flour seasoned with salt and pepper to coat lightly. Add to frying pan; saute until brown, about 5 minutes. Remove to Crockpot. Add onion, carrots, and garl...