Granite Brewery's Beer And Beef Stew

-CUBED VEGGIES
- 3 Carrots

3 Spanish Onions

2 Turnips

1 cn Mushrooms

6 Potatoes

Garlic as desired
-MISCELLANEOUS
- 10 l Water (half of large pot)

1 tb Dijon mustard

2 Beef OXO cubes

1/4 c Red wine vinegar

5 tb Tomato paste (small can)

3 tb Brown sugar

1 Bottle beer (heck! use 2)

1 t Pepper

1 t Thyme

-MEAT
- 4 kg Browned, cubed beef

-ROUX
- 1 c Flour

1 c Oil

1 c Water

This recipe was reduced from the original which was intended for about 100 people, and called for 15 pounds of potatoes, 5 gallons of water and other ingredients in the same grandiose proportions. 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.