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1
Heat oil in large dutch oven over medium heat until hot.
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2
Add 1/4 of the beef cook turning frequently on all sides.
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3
Remove to plate.
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4
Repeat until all beef browned(not cooked through!)
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5
Add onions and garlic to pan.
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6
Cook and stir over low heat until onions are soft and golden or 5-10 minutes.
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7
Add beef, beer, broth, parsley, bay leaves, vinegar, thyme, sugar, S&P to pan.
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8
Heat over medium to high heat to boiling.
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9
Then reduce heat.
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10
Simmer, covered, stirring occasionally, until beef is tender, about 1 1/4hrs.
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11
Remove and discard parsley, bay leaves and surface fat.
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12
Add potatoes and carrots to pan; simmer, covered, 15 minutes.
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13
Add peas and mushrooms.
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14
Simmer uncovered, until potatoes and carrots are tender or about 10 minutes.
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15
Mix flour and water in small bowl until smooth.
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16
Gradually stir into stew.
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17
Cook and stir over medium low heat until thickened or about 3 minutes.
