Brown the meat. Cut beef in cubes the thickness of your cut of meat, so you have squares of beef. In plastic bag, shake cubed beef with flour and cracked green pepper corns till well coated on all sides. Heat olive oil in cast iron pan, stir till beef is brown on all sides, 15 minutes, turn heat down, add sliced carrot, crushed garlic and onion, lid on, simmer 15 more minutes.

Stew the meat. Turn oven to 350F degrees, put herbs, balsamic vinegar and beer over browned beef cubes, carrots and onions, put lid on cast iron pot, bake 1 1/2 hours.

Make the fettucini. Put an egg in cup of flour and tsp of seasalt, kneed well with your fingers, add second egg, make doughball. Roll out on well floured surface, roll flat to penny thickness, flour dust top thoroughly, roll up like a pancake, cut in fettucini size widths, unwrap, dry 5 minutes on cutting board.

Make the gravy. Add another pint of beer, peas, balsamic vinegar and all purpose flour to the cast iron pot, stir to thicken the beef and broth to make gravy, add the fettucini, bake an hour longer so the fettucini absorbs the beef stew flavors. Taste, add salt as desired. Enjoy.