Beef Stew with Ale

This recipe is from Chef Bryan Voltaggio of Volt in Frederick, MD...taken from Esquire Magazine.

2 lbs. beef brisket, trimmed & cut into large 2-inch dice
coarse salt & pepper to taste
2 tablespoons Wondra flour
5 tablespoons canola oil
2 cups Portobello mushroom caps (diced)
2 cloves garlic (minced)

Vegetables:
1 1/2 cups pearl onions (8 oz.)
1 cup diced carrots
1 cup diced celery
1 cup diced rutabaga or turnip
1 cup diced Yukon-Gold potatoes

2 bottles brown lager (Wild Goose)
2 cups beef broth or stock
3 teaspoons malt vinegar
4 sprigs fresh thyme (leaves picked from stem)
2 small sprigs rosemary (off stem & roughly chopped)

1. Season all sides of beef with salt & pepper...lightly dust with flour.
2. Add canola oil to Dutch oven and place over high heat. When oil is almost smoking (or shimmering in pan), brown meat in small batches, turning to sear all sides. When done, remove from pot.
3. Add mushrooms and roast in beef fat until browned. Add garlic and cook, stirring until just softened (but not colored), about three minutes. Remove and reserve.
4. Add vegetables and cook, stirring to brown onion (about 10 minutes).
5. Remove vegetables and add meat back to pot. Add lager and bring to a boil, then reduce heat, skimming fat from surface. Reduce beer by 2/3 (about 8 minutes)...it reduces quickly). Add beef stock, cover and simmer over low heat about one hour.
6. Then add browned potato and vegetables. Cook another hour. Then add vinegar. Stir in herbs and mushrooms.