Granite Brewery's Beer and Beef Stew

Cubed Veggies

 * 3 		Carrots
 * 3 		Spanish Onions
 * 2 		Turnips
 * 1 	can 	Mushrooms
 * 6 		Potatoes
 * Garlic as desired

Miscellaneous

 * 10 	liter 	Water (half of large pot)
 * 1 	tbsp 	Dijon mustard
 * 2 		Beef OXO cubes
 * 1/4 	cup 	Red wine vinegar
 * 5 	tbsp 	Tomato paste (small can)
 * 3 	tbsp 	Brown sugar
 * 1 		Bottle beer (heck! use 2)
 * 1 	tsp 	Pepper
 * 1 	tsp 	Thyme

Meat

 * 4 	kg 	Browned, cubed beef

Roux

 * 1 	cup 	Flour
 * 1 	cup 	Oil
 * 1 	cup 	Water

Directions
The above combination may be varied at will; just remember to use beer instead of water to improve the flavours. Combine the cubed veggies with the miscellaneous stuff and cook until the veggies are done. Add the beef and cook another 5 minutes at low simmer. Finally, add the roux, stir well and cook over medium heat about 15 minutes. To make the roux, which is a thickening agent used around the world and named by the french, you heat the oil on medium heat and add the flour. Stirring constantly, slowly brown the mixture without burning until it turns a nice chocolatey brown. Slowly add in the cold water, stirring constantly until the consistency is smooth. When required, add to the stew and blend in well with the thinner liquid. The 15 minutes at medium heat causes the flour to absorb a lot of the liquid and thicken the stew