Steak and Ale

• 1 lb beef round steak, cubes cut into bite sized pieces
• 3 tablespoons flour, seasoned with
• salt and pepper
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 8 ounces button mushrooms, cut in chunks
• 14 teaspoon dried thyme
• 1 bay leaf
• 7 ounces ale, use a good quality one
• 8 ounces beef stock
• salt and pepper
• 1 tablespoon cornstarch (optional)
• 2 tablespoons water (optional)

1. Coat the meat with the seasoned flour.
2. Heat the oil in a large pot.
3. When the oil is hot add the meat and brown.
4. If necessary, brown the meat in two batches.
5. Add the ale and stock and scrape all of the brown bits off of the bottom of the pan.
6. Add the herbs and vegetables and season to taste with salt and pepper.
7. Bring to a simmer, then cover and simmer gently until meat is tender, approximately 1 - 1 1/2 hours.
8. Remove the bay leaf.
9. If gravy is too thin, mix 1 tablespoon of cornstarch with two tablespoons of cold water, stir into the stew and bring to a boil to thicken.

beef round steak, flour, salt, olive oil, onion, garlic, carrot, button mushrooms, thyme, bay leaf, beef stock, salt, cornstarch, water

Taken from www.food.com/recipe/steak-and-ale-255047 (may not work)