1 tbsp. butter
1 tbsp. olive or vegetable oil
3 lb. boneless beef, chuck or rump cut in 1 inch cubes
1 lb. small white onions, peeled
1/2 lb. small mushrooms, halved
4 cloves garlic, sliced
2 tbsp. flour
1 (12 oz.) bottle stout or dark beer
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. ground black pepper
1/8 tsp. ground allspice

In Dutch oven, heat butter and oil. Add beef cubes 1/3 at a time and saute until well browned. Remove to platter and continue until all cubes are browned. After cubes are removed, add onions, mushrooms and garlic to Dutch Oven. Saute, stirring until golden brown.

In a cup, stir flour and 1/2 cup beer; set aside. Stir remaining beer, salt, thyme, pepper and allspice into onion mixture. Return beef and its juices to Dutch oven. Heat to boiling over high heat.

Cover, reduce heat and simmer from 1 to 2 hours, stirring occasionally until beef is tender. Just before serving, stir flour mixture into stew. Stir until broth is thickened. Serve with long-grained rice or noodles.