Beef Stew with Stout

INGREDIENTS
500g of beef, cut into cubes
2 carrots, cut into large chunks
4 Russet potatoes, also in large chunks
3 medium-sized onions, or 2 large ones, chopped
1 bowl of green peas
3 tomatoes cut into wedges
1 red bell pepper, cut into large pieces
1 piece of ginger (one-inch chunk)
2 cloves of garlic with skin removed
2 cans of stout beer
200 ml stock (you can make beef stock from bones, or vegetable stock, or you can just pick a pack of chicken stock off the shelf)
1 knob of butter
3 tablespoons of all purpose flour, sieved
2 tablespoons of olive oil
Sprinkling of paprika

SEASONING MIX
3 tablespoons of oyster sauce
3 tablespoons of Worcester sauce
3 sprigs of rosemary
2 tablespoons of dried oregano leaves
1 teaspoon of ground thyme
Sprinkling of salt and pepper, to taste

METHOD
If available, use fresh rosemary and thyme. Or grab the dried versions at your nearest supermarket. I would recommend that you get the oregano in leaf form, rather than the powdered form, though. Season the beef with seasoning mix. Leave it for at least the time that you take to clean and chop the vegetables.
Heat the sauce pan, add the olive oil and knob of butter. Saute the chopped onion, tomatoes, ginger, and bell pepper. Throw in a good dash of dried oregano. Add the beef cubes and garlic. Brown the beef cubes. Couple of dashes of paprika.
Pour in the soup stock. Cover. When it starts to boil, lower the heat and let it simmer for 30 minutes. Add the carrots. And the stout (make sure you get to this stage before you drink the whole thing). Throw in the potatoes 15 minutes after the carrots as they cook quicker. Add more oyster sauce, Worcester sauce and salt to taste. Let it cook on slow heat for another 30-40 minutes.
Add the green peas 5 minutes before the cooking time ends. Before serving, stir in the flour in spoonfuls, and let it dissolve thoroughly.
Don't forget that sprig of coriander for garnish, and enjoy your stew with a nice long french loaf.

*Recipe from Hedy Khoo