Guiness stew.

Mmmm.  What could be better than beer tenderized beef?  Extra-stout Guiness tenderized beef.
I think Guiness stew has always been one of my favorite big-pot makings.  So tasty and easy-peasy.  The only difference from a regular beef stew is the beer in place of a regular beef stock broth.  You can use any stout styled beer and it will turn out great.  I have used Old Rasputin from North Coast Brewing before in my stew and it turned out quite exceptional... But my options from the Class 6 Shopette here on base are limited, and I was too short on time to make a trip to Globus.  So, Guiness it was.  I think I will have to opt for regular draght style next time, however... the extra-stout is a bit too bitter and needed much more doctoring than normal.
Seeing as I don't use recipes, this is the gist of what was made tonight for husband, my favorite firefigther (besides my hubs, of course) and marriage proxy Colton , and my dear, Justine and cutest babe Keegan:

2.5 lbs. Chuck roast, 1-1.5 inch chunks
3 bottles Guiness extra stout
1 large spanish onion, cut in large wedges
5 carrots, sliced
about 1 lbs baby red potatoes, half inch-ish cubes
head of celery, chopped all the way through to the greens
1.5 cups corn, frozen is my preference
3-4 medium portobello mushrooms, chopped roughly
1.5 cup brown shugga to sweeten
Flour as needed to thicken
salt
pepper
oregano
basil
red cayanne pepper, not too much, just enough to add a bit of depth, not heat.
chili powder, just a hint, for smokiness
Here is where the doctoring came in when it was just not quite working:
couple shakes of cinnamin
ground cloves
allspice

Turned out pretty good.
Sorry, no pics.