Beef and Ale Stew

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Toss the beef in flour, shaking off any excess. This helps to thicken the stew later and gives the meat a nice crust.
2. Sear the meat
   Heat 2 tablespoons of oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until well-browned, about 3-4 minutes per batch. Transfer the seared meat to a plate and set aside.
3. Cook the vegetables
   Add the remaining tablespoon of oil to the pot. Add onions and cook for 5 minutes until softened. Add garlic and cook for another minute until fragrant. Add carrots and celery, cooking for 5 more minutes, stirring occasionally.
4. Deglaze and add liquids
   Pour in the ale, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Bring to a simmer for 2 minutes to allow alcohol to cook off slightly. Add beef stock, tomato paste, bay leaves, and thyme. Return the beef to the pot along with any accumulated juices.
5. Slow cook the stew
   Bring to a gentle boil, then reduce heat to maintain a very low simmer. Cover and cook for 2 hours, stirring occasionally to prevent sticking. The meat should be becoming tender at this stage.
6. Add mushrooms and finish
   Add the mushrooms to the pot and continue to simmer, uncovered, for another 30 minutes until the beef is fork-tender and the sauce has thickened to your liking. If the stew is too thin, increase heat slightly and simmer uncovered until reduced. If too thick, add a little more stock.
7. Final seasoning
   Taste the stew and adjust seasoning with salt and pepper as needed. Remove bay leaves and thyme sprigs before serving. Allow the stew to rest for 10 minutes off the heat before serving, as this helps the flavors to meld together.