2 tablespoons butter

2 tablespoons olive oil

6 medium onions -- cut in wedges

2 1/2 pounds stewing beef*

1/4 cup all-purpose flour

341 milliliters beer -- (one can)

28 ounces canned tomatoes

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon salt

2 tablespoons olive oil

2 cups mushrooms -- thickly sliced

pepper chopped fresh parsley

* boneless short rib, blade or rump roast

In large dutch oven or oven-proof casserole with lid, heat half the butter and oil over medium heat. Cook onions until beginning to brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden. Remove onions; set aside. Wipe casserole.

Lightly coat meat in flour, shaking off excess. Heat remaining butter and oil in casserole over medium high heat. Add meat in batches (pieces should not touch) and brown well on both sides. Add to onions.

Pour off any fat. Add beer and bring to boil, stirring to scrape up brown bits from bottom. Simmer beer over medium heat until reduced by one-third, about three minutes.

Return onions and beef to casserole, along with tomatoes and their juices, oregano, thyme, and salt. Cover snugly. Cook in preheated 325F oven 1 3/4 to 2 hours or until meat is fork tender. Heat olive oil in heavy skillet. Add mushrooms. Cook over medium heat about 5 minutes, turning at intervals, until nicely browned. Add to stew. Adjust seasoning with salt and pepper. Garnish with parsley.

Makes 4 to 6 servings.