About two pounds of boneless chuck, cubed, salted and peppered and browned in a skillet, a couple of medium-sized onions, chopped coarsely, six or seven garlic cloves, chopped coarsely, sliced mushrooms — all combined in a Crock-Pot and not quite covered with Murphy’s Stout. Cooked in the pot for six hours on high.  (Twelve hours on low would also work.)

So easy — so aromatic, so tasty.