Mom's Frosting

2 egg whites till peaks
1/2 cups crisco
2 cups confectionery sugar
teaspoon vanilla
dash of salt

Shipyard Beef Stew

2lbs stew beef
medium bag frozen sliced carrots
medium bag frozen peas
2 small onions
1/4 cup flour
1 tablespoon garlic powder
1 tablespoon onion powder
good amount of freshly ground pepper
3 tablespoon of olive oil
1 bottle of Shipyard's Pumpkinhead beer
6 cups water
2 tablespoons of better than boulin beef base

Preheat cast iron dutch oven with oil
Combine flour and spices into a bowl or plastic bag and dredge beef.
Add beef to dutch oven when en hot and brown the beef approximately 10-15 minutes
Roughly chop onion and add to the pot and cook until translucent
Deglaze bottom of pot with full bottle of Pumpkinhead for a minute or two
Add the rest of the ingredients including the remaining flour mixture
Cover and simmer for an hour or so, then uncover and continue to cook for another hour until the liquid reduces and makes more of a gravy.

Serve with biscuits