English Beef Stew

• 2 lbs chuck steaks, trimmed of fat and cubed
• 1 ounce lard or 1 ounce meat drippings
• 2 medium onions, diced
• 12 lb mushroom, roughly chopped
• 2 carrots, sliced
• 1 stalk celery
• 1 teaspoon English mustard
• 12 ounces beer (bitter or stout)
• 1 package bouquet garni (or homemade spice bag)
• 2 tablespoons plain flour
• 1 ounce butter, melted

1. Preheat oven to 300F degrees.
2. On the stove top, heat the lard in an ovenproof casserole and brown the beef.
3. Add the onions and cook for 3 minutes.
4. Add the remaining vegetables and mustard, cook for 5 minutes.
5. Pour in the beer, bring to the boil and turn off the heat.
6. Add the bouquet garni or spice bag, cover and cook in the oven for 2 hours, checking and stirring every 30 to 40 minutes.
7. Add a little water if necessary.
8. Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.

chuck, lard, onions, mushroom, carrots, celery, english mustard, bitter, bouquet garni, flour, butter

Taken from www.food.com/recipe/english-beef-stew-18284 (may not work)