1Mix flour with salt, pepper and garlic powder in a shallow dish for dredging.
Chop onions and celery. Cut carrots and potatoes into bite sized pieces. Slice mushrooms. Mince garlic. Trim ends off green beans.
2Cube the London Broil steak into 1-1/2" pieces. Dredge in seasoned flour. Heat a large skillet over medium-high heat with 3 or 4 TBS Canola oil. Brown the floured steak in batches until golden brown on all sides. Remove to a platter, and cover with foil until vegetables are sauteed.
3In the same skillet that the meat was browned in, saute’ the onions and celery until they begin to soften, then add the mushrooms and garlic. Stir for another two minutes or until the mushrooms begin to brown.
4Add the meat, potatoes and carrots to a large Dutch oven, and mix in the sauteed vegetables. To this add the beef stock and BLUEMOONWINTERABBEYALE. Mix in the golden mushroom soup, Worchestershire sauce, pepper, French’s Beef Stew seasoning, and fresh green beans.
5In a small bowl, mix the 4 TBS softened butter with 4 TBS flour. When it is well mixed, add to the beef stew ingredients. Stir everything together.
6Heat the oven to 325 F. On the stovetop, bring the stew to a rapid simmer. Cover and put into the oven for 2-1/2 hours. Add the frozen peas the last 5 minutes of cooking.
7To serve, garnish steaming bowls of stew with chopped parsley. Hot buttered cornbread and a cold mug of BLUEMOONWINTERABBEYALE completes the meal. Enjoy.