Beef & Ale Stew
4 to 6 pounds Beef Shank, cut into pieces
3 tablespoons Oat Flour
Salt & Pepper to taste
Olive Oil for browning beef
2 Onions, chopped
8 ounces Mushrooms, trimmed and quartered
3 large Carrots, peeled, halved and chopped
2 bottles Ale (12 ounces each)
Brown meat and pour into soup pot with all its pan juices.
Sauté onion and mushrooms in some of remaining meat juices then add them and all the remaining ingredients to the soup pot and turn the burner on low. Add both bottles of ale and simmer on low for 2 hours or put in a crockpot for 7 to 8 hours on low.