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1
In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil until sizzling.
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2
Season the meat with 1 teaspoon each of salt and pepper.
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3
Add half of the meat to the casserole and cook over high heat until lightly browned on the bottom, about 2 minutes.
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4
Turn the meat and brown the other side.
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5
Transfer the meat to a large plate.
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6
Repeat with the remaining butter, olive oil and meat, reducing the heat if the meat browns too quickly.
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7
Add the onion to the casserole and cook over moderately high heat, stirring with a wooden spoon, until lightly browned, about 4 minutes.
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8
Sprinkle the flour over the onion and stir well.
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9
Stir in the pale ale and bay leaves, scraping up any browned bits on the bottom of the pan.
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10
Add the chicken stock and thyme and return the beef to the casserole along with any accumulated juices.
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11
Bring the stew to a boil, skimming the surface occasionally.
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12
Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour and 15 minutes.
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13
Add the carrots, cover and simmer until tender, about 15 minutes.
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14
Add the peas and simmer for 5 minutes.
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15
Season the stew with salt and pepper, discard the bay leaves and serve.
