"Simple and very satisfying. The meat is succulent and tender; the gravy is rich, thick and full of meaty flavor. Perfect to be served over mashed potatoes or egg noodles for a cold winter's dinner or any day you want a warm hug."
Over medium high heat, add oil and butter in an oven proof stock pot.
Dry trimmed and cubed beef.
Season beef with steak seasoning and dredge seasoned beef in flour, shaking off excess flour.
Place seasoned and floured beef in preheated oil and butter in stock pot and brown. This may have to be done in separate stages to reach desired brownness. This will also create "fond" (browned bits of flour and flavor stuck to the bottom of the pot).
Continue browning until all the meat has been browned.
Remove beef and add diced carrots, celery, onion, and any other desired vegetables, and a pinch of salt and pepper to taste.
Saute vegetables until softened, approximately 6-8 minutes. Make sure to scrape the fond off of the bottom of the pot.
Add minced garlic to softened vegetables. Saute until aromatic. Approximately 30 seconds.
Add beer, worcestershire and soy sauce, beef broth, bay leaves and browned meat to pot stir to combine.
Cover tightly and place in preheated oven. Stirring every 30 minutes.
If the broth overly thickens, add 1/2 C. of water at a time, for the remaining cooking time.
Stir and continue to cook until desired thickness and tenderness is achieved. Approximately 1 1/2 to 2 hours.