Ingredients
3 lbs boneless lean stew beef, trimmed of fat
2 T olive oil
1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces)
1 quart (32 oz) chicken stock
12 pearl onions, peeled
1 shallot, peeled and chopped
1/2 cup fresh shitake mushrooms, coarsely chopped
1 large carrot, peeled and sliced into 1/2 inch pieces
3 cloves garlic, peeled
1 bay leaf
A few sprigs of fresh thyme
1 T black currant jam
Sea salt and pepper, to taste

You will also need:
1 large skillet
1 large Dutch oven or stock pot with lid
Tongs

Instructions
Cut the meat into 1″ to 2″ cubes and set aside.  Heat the olive oil in the skillet over medium-high heat.  Add the beef and brown well, turning every couple of minutes to cook on all sides.  Remove the beef from the pan and put it into the Dutch oven or stock pot.

Drain the fat from the skillet and discard the fat.  Deglaze the pan with about a cup of the beer.  Pour the deglazed liquid into the Dutch oven or stock pot with the beef.

Pour the rest of the beer and the chicken stock into the pot with the beef.  Add the pearl onions, the chopped shallot, the mushrooms, the carrots and the peeled whole garlic to the pot.  Add the bay leaf and the fresh herbs.  Cover the pot and bring to a boil over medium-high heat.  Reduce the heat to medium-low and cook covered at a slow boil for about an hour.

Remove the lid and continue to simmer for another hour, which will gradually reduce the the liquid and thicken the stew.  The beef should be fork-tender by now.  Turn off the heat and add the black currant jam.  Season to taste with sea salt and pepper.   Garnish with additional thyme, if desired.

Serve with egg noodles or mashed Yukon gold potatoes.

Serves 6.