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Beer Beef Stew
3 pounds cubed stew meat 1 large onion 1 bottle beer 1/2 teaspoon dry thyme 1 bay leaf Salt and pepper 3 tablespoons vegetable oil 1/2 pound mushrooms (optional) Parsley (optional) 1 tablespoon lemon juice (optional)
Heat a cast iron Dutch oven over high heat. Add oil and meat; cover and cook for about 10 minutes.
Uncover; boil down accumulated liquid. Meat will begin to brown, but not splatter. Brown well, stirring constantly. Add onions, seasoning and beer.
Meanwhile, preheat oven to 325 degrees F.
Reduce heat and cover. Bake for 1 hour. Check during baking time to ensure that meat is covered with liquid (add water if necessary).
Cook mushrooms in a little oil or butter for 3 minutes only. Add 1 tablespoon lemon juice, and put in with the meat.