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24 oz. ale or beer (at room temperature — light or low carb not recommended)
2-1 / 2 cups double strength beef broth (cubes OK) -
1/4 teaspoon black pepper
3 dooes garlic
3 tablespoon broum sugar (artificial sweetener not recommended)
2 cups (about 10 oz.) fresh or frozen peas (canned peas not recommended)
1 !2 cup bread crumbs (plain or Italian flavored)
' Wash meat under tepid running water. Drain. Pat dry with paper towels.
Meh 4 tablespoons butter in a large pan. Add meat and cook on medium until well browned on all sides. Be careful not to bum the butter.
'transfer browned meet to a 5- or 6-quart slow cooker. Melt remaining butter in the same pan you just used (no need to wash). Add onions. Cook on low, uncovered and stirring occasionally; until anions are well caramelized — about 20 minutes. Do not rush this step. Hie slower the onions caramelize (brown), the better the flavor of the stew. Transfer
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