Beef Stew with Ale

Place the brisket cubes into a mixing bowl and season with salt and pepper. Sprinkle with flour and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.

Once the meat has been browned and set aside stir in the portobello mushrooms and cook until browned about 5 minutes. Remove the mushrooms and set aside. Stir the pearl onions carrot celery root and turnips into the pot. Cook and stir until the onions begin to turn light brown about 5 minutes. Add the garlic and continue cooking until the onions are golden brown about 3 minutes more. Remove the vegetables and set aside.

Return the beef to the pot and pour in the beer. Bring to a boil and cook until the beer has reduced to 1/3 of its original volume about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low cover and simmer until the meat starts to become tender about 1 hour. Return the browned vegetables to the pot along with the potatoes recover and cook 1 hour more.

Stir in the reserved mushrooms malt vinegar thyme and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.