3 tbsp. flour
Salt and pepper
1 1/2 lb. beef stew meat
Vegetable or olive oil
2 lg. onions, thinly sliced
1 or 2 garlic cloves, crushed
1 c. dark beer or ale
1 c. beef stock
2 tbsp. ketchup
Pinch of ground mace or nutmeg
1 bay leaf
2 tsp. brown sugar
2 tsp. vinegar
1 1/2 tsp. prepared mustard
3-4 carrots, sliced
4 oz. button mushrooms

In a bag, combine flour, salt and pepper. Add beef cubes, shake to coat. Heat 3 tablespoons oil in Dutch oven. Add seasoned beef, brown. Remove to side dish. In same skillet, heat remaining 2 tablespoons oil. Saute onions and garlic until light color.

Stir in leftover flour, cook 1 minute, stirring constantly. Gradually add beer and stock, bring to boil. Stir in ketchup, mace, bay leaf, sugar, vinegar and mustard. Add the browned beef cubes and carrots. Cover tightly. Bake in preheated 325 degree oven for 1 1/4 hours. Add mushrooms. Bake 25-30 minutes longer. Can be cooked on top of stove.