Milk Can Supper

Get a baking sheet out and place near cutting board

Wash red potatoes but don't peel, place in a mixing bowl

Peel carrots, cut off ends

Chop carrots in thirds and place on baking sheet

Cut end off cabbage, discard the end

Cut cabbage in 8 pieces, place on baking sheet

Peel onions

Cut onions in 8 pieces, place on baking sheet

Shuck corn, rinse

Cut corn in thirds, place on baking sheet

Peel and smash garlic cloves, place in a bowl

Slice bell peppers in half, remove seeds and rinse

Slice each half of bell peppers in 5 to 6 slices, like it's a veggie platter serving

Place bell peppers on baking sheet

Heat oil in a 3 quart pot

Sear meat chunks

Remove meat, set aside

Fill bottom of pot with red potatoes

Layer cabbage on top of red potatoes

Layer corn on top

Layer carrots on top

Layer onions on top

Layer smashed garlic cloves on top

Add basil, chopped parsley, salt, pepper, allspice, garlic salt, Bay leaves, fresh thyme

Measure beer, note it foams!

Pour beer on top of vegetables

Put cooked meat on top

Cook on medium high for 30 minutes

Add bell peppers

Cook on medium high another 20 to 30 minutes, until potatoes are cooked aka you can pierce them

Remove Bay leaves and discard

Serve on a huge platter (this fills an entire roast pan), seasoning to taste