Recipe

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• 1 lb beef round steak , cubes cut into bite sized pieces
• 3 tbsp flour, seasoned with
• salt and pepper
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 8 oz button mushrooms, cut in chunks
• 1/4 tsp dried thyme
• 1 bay leaf
• 7 oz ale , use a good quality 1
• 8 oz beef stock
• salt and pepper
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)

• 1 Coat the meat with the seasoned flour.
• 2 Heat the oil in a large pot.
• 3 When the oil is hot add the meat and brown. If necessary, brown the meat in two batches.
• 4 Add the ale and stock and scrape all of the brown bits off of the bottom of the pan.
• 5 Add the herbs and vegetables and season to taste with salt and pepper.
• 6 Bring to a simmer, then cover and simmer gently until meat is tender, approximately 1 - 1 1/2 hours.
• 7 Remove the bay leaf.
• 8 If gravy is too thin, mix 1 tablespoon of cornstarch with two tablespoons of cold water, stir into the stew and bring to a boil to thicken.