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
 * ¼ 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

 * 1) The above combination may be varied at will; just remember to use beer instead of water to improve the flavours.
 * 2) Combine the cubed veggies with the miscellaneous stuff and cook until the veggies are done.
 * 3) Add the beef and cook another 5 minutes at low simmer.
 * 4) Finally, add the roux, stir well and cook over medium heat about 15 minutes.
 * 5) 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.
 * 6) Stirring constantly, slowly brown the mixture without burning until it turns a nice chocolatey brown.
 * 7) Slowly add in the cold water, stirring constantly until the consistency is smooth.
 * 8) When required, add to the stew and blend in well with the thinner liquid.
 * 9) The 15 minutes at medium heat causes the flour to absorb a lot of the liquid and thicken the stew.