This hearty beef stew will become a staple this winter. Add Irish stout beer for an extra depth of flavor and serve with 

Irish Stout Beef Stew

Preheat oven to 300 degrees. Pat beef dry with paper towels. Sprinkle beef with garlic salt and pepper; toss with flour and set aside.

Heat 1 tablespoon oil in a 5-quart Dutch oven over medium heat. Add mushrooms and onions; cook for 4 to 5 minutes or until softened, stirring often. Transfer to a large bowl.

Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of beef and cook for 3 to 4 minutes or until brown, stirring occasionally. Transfer to a bowl with mushroom mixture. Add remaining 1 tablespoon oil and brown remaining beef; transfer to bowl.

Add 1 cup beef broth to Dutch oven. Cook over medium heat for 1 to 2 minutes, scraping and stirring brown bits from bottom of Dutch oven. Stir in remaining 2 cups beef broth, beer, and tomato paste.

Add beef, mushroom-onion mixture, potatoes, carrots, 2 tablespoons thyme, and bay leaves to broth mixture. Bring to a gentle simmer. Cover and transfer to oven. Bake for 1-1/2 to 2 hours or until beef and vegetables are tender. Remove from oven.

Whisk together corn starch and vinegar; stir into stew. Simmer on stovetop for 1 to 2 minutes or until slightly thickened. Remove and discard bay leaves. Garnish with additional chopped thyme, if desired. Serve with biscuits, if desired.