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1
Bring beef cubes to room temperature.
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2
Sprinkle flour over cubes and stir until completely covered.
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3
Season well with salt and pepper.
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4
Let sit at room temperature for 20 minutes.
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5
Heat olive oil in a Dutch oven over medium-high heat until it shimmers.
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6
Add dredged beef cubes and cook until browned on all sides.
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7
Remove browned beef and set aside.
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8
Turn heat down to medium.
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9
If necessary, add a little more olive oil and saute garlic, onion, carrots, mushrooms until caramelized and tender.
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10
Increase heat to medium high and pour in chicken stock, deglazing pan to get browned bits from the bottom of the pan.
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11
Remove pan from heat and carefully stir in ale.
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12
It will bubble and foam, so keep stirring.
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13
Once foam subsides a bit, add back the browned beef and any accumulated juices from the plate.
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14
Stir well.
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15
Stir in hoisin sauce.
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16
Taste sauce for seasoningsyou may want to add a bit more hoisin sauce depending on your taste.
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17
Add bay leaf.
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18
Bring to boil, cover and reduce heat to simmer.
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19
Simmer for one hour until beef is tender.
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20
Add potato chunks and frozen peas.
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21
Simmer, uncovered, for 20 minutes or until potato chunks are tender but not mushy.
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22
Remove bay leaf before serving.
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23
We love it served with Cornmeal Yeast Rolls.
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24
Note: if you prefer to not cook with alcohol, increase chicken stock or use vegetable stock.
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25
Be careful with seasoning with salt and pepper, as stock can be salty.
