Beef and Ale Stew

Instructions

1. 1
   Preheat oven to 160°C. Season beef with salt and pepper, then dust with flour, shaking off excess.
2. 2
   Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Set aside.
3. 3
   In the same pot, sauté the onions until golden, approximately 5 minutes. Add carrots, parsnips, and mushrooms, cooking for another 5 minutes.
4. 4
   Return the beef to the pot. Pour in the ale, scraping up any browned bits from the bottom. Add beef stock, bay leaves, and thyme.
5. 5
   Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 hours, stirring occasionally, until beef is very tender.
6. 6
   Remove from oven, discard bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot.