3 tbsp. all purpose flour
Salt
Freshly ground pepper
1 1/2 lb. beef stew cubes
1/4 c. vegetable oil
2 lg. onions, thinly sliced
1 to 2 garlic cloves, crushed
1 c. dark beer or ale
1 c. beef stock
2 tbsp. ketchup or 1 tbsp. tomato paste
Pinch of ground mace or nutmeg
1 bay leaf
2 tsp. brown sugar
2 tsp. vinegar
1 1/2 tsp. prepared brown mustard
3 to 4 carrots, cut into 3 to 4-inch sticks
4 oz. button mushrooms
Chopped fresh parsley if desired to garnish

Preheat oven to 325 degrees. In a plastic bag, combine flour, salt and pepper. Add beef cubes; shake to coat. Heat 3 tablespoons oil in a large skillet over medium heat. Add seasoned beef cubes, saute until browned with a slotted spoon. Transfer to a 3-quart casserole.

In small skillet heat remaining oil. Add onions and garlic; saute, until lightly colored - stir in remaining seasoned flour; cook 1 minute, stirring constantly.

Gradually stir in beef or ale and stock; bring to a boil, stirring frequently. Stir in ketchup or tomato paste, mace or nutmeg, bay leaf, sugar, vinegar and mustard. Season to taste with salt and pepper. Pour beer mixture over browned beef cubes.

Add carrots stick to casserole; stir well. Cover tightly with foil or lid; bake in preheated oven 1 1/4 hours.

Add mushrooms to hot casserole. Bake 25 to 30 minutes longer or until beef is tender. Discard bay leaf. Serve sprinkle with chopped parsley, if desired. Makes 4 servings.