This is a simple recipe to follow & the result has invariably been satisfactory. Serving it with hot rice on a cold evening is particularly welcoming.

BEEF STEW WITH BEER:

4 lbs. cross rib roast                                        

2 large onions, chopped finely

2 cloves garlic, crushed                                  

4 medium carrots, cut into cubes

2-3 tbsp. cooking oil                                       

2 tsp. dry mustard

1 ½ cups dark beer, such as Guinness            

salt and freshly-ground pepper

1 cup beef stock                                             

¼ cup all purpose flour

Cut beef into 1-2-inch cubes. Dredge meat in flour, shaking off excess, & reserving excess flour.

In a large heavy non-stick saucepan, hit oil over high heat until very hot. Sear meat in batches until browned. Add salt and pepper to cooked meat and transfer beef as it is cooked to a large casserole.

Preheat oven to 350 degrees F. Add onion, garlic and carrots to pan and cook for about 5 minutes.  Make flour up to ¼ c and stir it into pan, mixing in well, & cook it over low heat for 2-3 minutes. Add beer to deglaze pan, scraping up brown bits in bottom and sides of pan. Add mustard, salt and pepper to taste and beef stock. Increase temperature to high, & bring mixture to a boil, stirring constantly and cooking until sauce thickens. If sauce is too thick, dilute it slightly with water. Reduce heat, cover pot and simmer sauce for 2-3 minutes. Adjust seasoning.

Pour sauce over beef in the casserole and transfer casserole to oven. Cook beef for 2 hours or until meat is very tender. Skim off fat before serving.

*** 1-2 cups of sliced or quartered mushrooms--cooked for 2-3 minutes—can be added to the beef for extra flavour if preferred***

NOTE:  BEEF IN WINE---Substituting red wine for beer and proceed with basic recipe                                                             

BASIC BEEF STOCK:

2 lb. beef shank, cut into chunks                                

1 onion, quartered

1 carrot, cut into chunks                                             

1 large tomato, halved

1 parsnip, cut into chunks                                           

1 turnip, cut into chunks

1 leek                                                                          

4 black peppercorns

2 tbsp. butter                                                               

15 cups water

additional beef bones if desired, optional

Wash bones, if using, and remove excessive fats. Cover beef and bones with the water in a large saucepan. Cover pot & bring to a boil over high heat. Reduce heat and simmer over medium-low heat for 1 hour. Skim and remove the surface fat and floating particles, and strain.

Melt butter in large stock pot, sauté vegetables over medium heat for 10 minutes, being careful not to let vegetables burn.  Add the strained liquid & the peppercorns; cover pot & bring to a boil. Then reduce heat & simmer stock for 2 hours.

Strain the stock again. Cool and keep in refrigerator until needed. Remove excess fat before using.