Beef and Ale Stew

Instructions

1. 1
   Season the beef cubes generously with salt and pepper, then coat lightly with flour.
2. 2
   Heat the oil in a large casserole or heavy-bottomed pot over medium-high heat.
3. 3
   Brown the beef in batches, allowing each piece to develop a rich crust without crowding the pan. Set aside.
4. 4
   In the same pot, sauté the onions until softened, approximately 5 minutes.
5. 5
   Stir in the tomato paste and cook for 1 minute to caramelize slightly.
6. 6
   Pour in the dark ale, scraping up any browned bits from the bottom of the pot.
7. 7
   Return the beef to the pot with the stock, bay leaves, and thyme.
8. 8
   Bring to a simmer, cover, and transfer to a preheated 160°C (320°F) oven for 90 minutes.
9. 9
   Add the carrots, parsnips, and potatoes. Return to the oven for another 45 minutes.
10. 10
    Add the mushrooms and cook uncovered for the final 15 minutes until all vegetables are tender.
11. 11
    Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed.
12. 12
    Serve hot in bowls with crusty bread or mashed potatoes.