Adding Beef and beer stew

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+Beef Beer Stew
+
+Ingredients:
+     3 lb    steaks
+   1-2 tsb   salt
+   1-2 tsb   pepper
+     1 tbl   avocado, sunflower, or vegetable oil
+     1 lb    white mushrooms (quartered)
+     2       yellow onions (chunked)
+     1       yellow onion (diced)
+     2       celery stalks (diced)
+     1 lb    carrots (chunked)
+     2 tbl   garlic (minced)
+    12 oz    dark beer
+     2 c     hot water
+     3 tbl   tomato paste
+     1 tbl   Worcestershire sauce
+     4 c     broth
+     2 tbl   unflavoree geletin
+     1 tbl   soy sauce
+     2 tbl   flour
+     1 tsp   dried thyme (or 4 sprigs of fresh)
+     2       bay leaves
+     1 lb    potatoes (peeled and cubed)
+   1/2 lb    frozen peas
+             Dutch oven
+
+Directions:
+   1) Pre-heat oven to 300 F and heat dutch oven on medium high stove burner.
+   2) Salt and pepper steaks to taste, add oil to dutch oven, and sear steaks
+      on both sides for about 4-5 minutes each side. Wehn done, remove from
+      dutch oven and set aside on lipped plate or tray.
+   3) Individually brown mushrooms (about 6 minutes), onions, and carrots. Set
+      aside in bowl for later.
+   4) Brown minced onion, celery, and  minced garlic (about 3-4 minutes)
+   5) Add beer, scraping sides and bottom to incorporate browned bits. Simmer
+      until liquid is reduced to about 3/4 of its original.
+   6) Combine hot water, tomato paste, and geletin, mix well. Then mix in soy
+      suace, Worcestershire sauce,  and broth.  Add mixture to dutch oven and
+      bring to simmer.
+   7) Cube seared steaks into 1 to 2 inch chunks and toss in flour.
+   8) Add beef cubes and juices, thyme, and bay leaves to butch oven.
+   9) Transfer to oven with lid cracked and cook for 1 hour 30 minutes.
+  10) Remove dutch oven and add potatoes, onions, amushrooms, and carrots.
+  11) Return to oven and bake an additional 45-60 minutes.
+  12) Remove from oven and mix in peas.
+   
+