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Place the carrots and potatoes in a bowl of water and keep refrigerated. Trim excess fat from meat. Mix flour, salt and pepper in large bowl toss meat in mixture until flour is all adhered to the meat. The flour does not have to cover all the surface of the meat. Add oil to large heavy stewing pot. Brown coated meat in oil, stirring to get most of the sides of meat lightly browned. Add onion and celery continuing to brown the meat and vegetables for 3-5 mins just until the onions are softened. Add beer, boil one cup of water and add the broth cube, add the broth to the stew, add the garlic and Worcester sauce, stir and cover. Bring to a boil and reduce heat to a low simmer, cook this way for a min of 1 1/2 hours. Watch the level of liquid to be sure it stays just above the meat. Add water of more broth as needed. Add carrots and potatoes and bring back to a low simmer and cook for an additional 30 minutes. Serve with hot crusty bread or rolls. Serves 4
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups