Cut beef in 1 1/2” cubes, dust with flour, brown over medium heat in one pound portions of beef in cast iron skillet in beef suet, lard, or unsalted butter, then marinade overnight in 2 cans of dark beer and apple cider vinegar. It is called reverse marinade when you brown the meat first, then marinade. It seals the juices in better.

In the leftover drippings from the beef, brown the cut onions. In the dutch oven, add the beef and marinade, the browned onions, add honey, mustard, stir till dissolved, add thyme and laurel. Fill dutch oven with a third can of beer, add the beef bouillion powder, bring to boil, then simmer on low heat, lid on, three hours.

Every hour, check the stew, top off with beer as the stew condenses, add one more can of dark beer as needed till you used up four cans. Add the frozen corn. Then taste the stew, meat should be tender as butter, add pepper and salt to your taste. Freeze in half pound plus portions of onion, beef and gravy. Serve over french fries or potatoes. Enjoy.