2.2 lb (1 kg) boneless beef blade roast, trimmed and cut into cubes

2 tbsp (30 ml) olive oil

2 onions, chopped

1 bottle (340 ml) pale ale

1 1/2 cups (375 ml) chicken broth

1/4 cup (60 ml) ketchup

1 tbsp (15 ml) soy sauce

2 tsp cornstarch

1 tbsp (15 ml) water

4 cups (280 g) broccoli florets, cooked

2 cups (225 g) snow peas, cooked

2 cups (225 g) green beans, cut into 1-inch (2.5 cm) pieces, cooked

With the rack in the middle position, preheat the oven to 350°F (180°C).

In an ovenproof skillet over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Add the onions and cook until they are translucent. Add the beer, broth, ketchup and soy sauce. Bring to a boil.

Cover and bake for 2 hours or until the meat is fork tender. Remove from the oven.

In a small bowl, whisk the cornstarch and water until smooth.

Place the skillet over medium heat. Drizzle in the cornstarch mixture and bring to a boil, stirring constantly. Adjust the seasoning.

Serve the beef with the vegetables. Also delicious served over barley.

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