Heat lard or oil over medium-high heat in a large pot or Dutch oven.

Toss meat together with flour to coat.

Place meat into the oils and lightly fry on both sides. You will probably have to do this in several batches so as not to crowd the pot. You are just trying to get nice color on the meat, it isn’t necessary to cook it through. Remove meat onto a plate and set aside. (Add more oil if necessary during cooking.)

Once all the meat is browned and removed from the pot, add the onions and cook until translucent. Then add the tomato paste and garlic and mix it all around.

Pour in the bottle of beer and scrape the bottom of the pot with your spoon to loosen up all the yummy goodness.

Add the meat back in with any juice that has collected on the plate, then add remaining stew ingredients (not the topping)

Cook on medium-low heat for at least an hour, or place into a 250° oven for 3 or 4 hours.