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2 c. beer
1 c. beef stock
1/2 lb. onions, peeled & sliced
2 lb. beef chuck or similar cut
2 med. carrots, peeled or chopped
1 tbsp. chopped parsley
2 oz. mushrooms, sliced
1 stick celery, chopped
1/4 c. turnip, peeled & chopped
Salt & pepper to taste
Pinch nutmeg
1 strip lemon peel
1 bay leaf

Boil beer until reduced by half. Add stock and boil together 5 minutes. Put a layer of onions in a large casserole, then fill about three quarters full with layers of meat, cut into bite size pieces and vegetables. Sprinkle each layer with a little salt and pepper. Add nutmeg, lemon peel and bay leaf. Add hot liquid. Cover tightly with aluminum foil then put cover on. Cook in a slow oven 350 degrees for 4 1/2 hours. Before serving time, sprinkle with parsley and remove bay leaf and lemon peel.
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