Instructions: In small mixing bowl, blend water beer, gravy mix, brown sugar and thyme. Set aside.

Remove all fat and silverskin from meat. Cut into 1-inch pieces. In Dutch oven, brown meat in oil over medium-high heat. Add beer mixture and bay leaf, reduce heat and cover. Simmer until meat is almost tender (1 to 1 1/2 hours), stirring occasionally. Add carrots and parsnips. Re-cover and cook 20 minutes longer. Add peas. Re-cover and cook 5 to 10 minutes longer. Discard bay leaf before serving.

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