4 tablespoons vegetable oil, divided
2 pounds lean stewing beef, cut into 2-inch cubes
1 large onion, peeled and sliced
3 cloves garlic, chopped
3 large carrots, peeled and chopped
4 ribs celery, chopped
3 tablespoons all-purpose flour
1¼ cups beef broth
1¼ cups Newcastle brown ale
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
4 ounces button mushrooms, quartered
1. Preheat the oven to 350 degrees. Heat 2 tablespoons oil in a large, covered casserole, and brown the meat. When the meat is brown, set it aside in a bowl. In the same casserole, add the remaining 2 tablespoons oil, and sauté the onions, garlic, carrots, and celery. Return the meat to the casserole and add the flour. Cook for 1 minute, stirring constantly. Stir in the broth and brown ale, and add the bay leaf, thyme, salt, and mushrooms.
2. Bring the meat mixture to a boil, cover, and place the casserole in the center of the oven for 1½ to 2 hours, or until the meat is tender. Remove the bay leaf before serving. Serve with mashed potatoes.
MAKES 4 SERVINGS