Beef Stew With Ale

1. 1

   Generously season all sides of the beef with salt and pepper and lightly dust with Wondra flour.. Add the cano-

2. 2

   la oil to a Dutch oven and place over high heat. When oil is almost to smoking point (Or shimmering in the pan),

3. 3

   brown the meat in small batches, turning to sear all sides and removing each batch as it is finished.. When all

4. 4

   brisket is browned and removed from pot, add mushrooms and roast in the residual beef fat until browned.

5. 5

   Add the garlic and cook, stirring frequently, until just softened (but not colored), about three minutes. Remove

6. 6

   and reserve Add vegetable mix and cook, stirring frequently, allowing onion to brown, about ten minutes. Re-

7. 7

   move vegetables.. Return beef to the pot and add lager. Bring beer to a boil, then reduce heat, skimming any

8. 8

   fat from the surface using a spoon or ladle. Reduce the beer by 1/4, about eight minutes. (Pay attention-it'll re-

9. 9

   duce quickly.) Add the beef broth or stock.. Cover and simmer over very low heat until meat is starting to be-

10. 10

    come tender-about one hour-then add the potato and the browned vegetable mix.. Check stew after an-

11. 11

    other hour: If simmering very slowly, the meat should be fork-tender at this point. Add vinegar and adjust

12. 12

    seasoning to taste. Stir in the herbs and the mushrooms to heat through. Serve.

* Per serving · 4 servings · Values may vary.