2 lbs. beef for stewing
2 onions, peeled and chopped
2 carrots, peeled and chopped
1 c. mushrooms, cut into quarters
2 stalks celery, cut into 1-inch lengths
1 bay leaf
3 tbsp. mixed fresh herbs (thyme, rosemary and parsley)
1/2 c. vegetable oil
2 c. Guinness
2 tbsp. Dijon mustard
2 tbsp. tomato paste
1/2 c. flour
2 c. beef stock
Salt and pepper to taste

Season and flour the beef. Brown the beef in oil over high heat. Add the vegetables and herbs and let cook a few minutes. Meanwhile, mix well the Guinness, mustard, tomato paste and beef stock in a bowl and add to the beef. Braise in a preheated oven 350 degrees for 1 1/2 hours. Adjust seasoning and serve.