By An Edible Mosaic
Prep Time: 15 min
2 TB vegetable oil 8 ounces cremini mushrooms 1 pound beef stew meat 1 large onion & 4 cloves garlic Fresh rosemary & thyme 2 carrots 1 cup ale or beef stock 1 TB tomato paste, 2 tsp Worcestershire, 1 tsp Dijon & 1 tsp soy sauce S&P & bay leaf 2 TB cornstarch dissolved in 1/4 cup cold water to form a slurry
Cook Time: 45 min
Heat the oil in a 5-quart pot over medium heat. Once hot, add the mushrooms and cook 5 minutes, stirring frequently. Transfer the mushrooms to a bowl and set aside for now.
Turn the heat up to medium-high. Add the beef in a single layer. Let it sear on both sides, then stir in the onion and cook 2 minutes. Stir in the garlic and cook 30 seconds, stirring constantly.
Add the sautéed mushrooms, rosemary, thyme, carrot, ale, tomato paste, Worcestershire sauce, Dijon mustard, soy sauce, S&P, and bay leaf. Give it a good stir. Bring up to a boil, and cook until the meat is tender and the liquid is evaporated.
Stir in the cornstarch slurry and cook until thickened, about 30 seconds.
The resulting stew is quite thick and hearty; serve it on a bed of fluffy garlic-mashed potatoes!