Beef and Beer Stew with Cheese and Garlic Toast

1. Preheat the oven to 350°F.
2. Season 1/2 of the flour (1/4 cup) with salt and pepper.
3. Toss the beef in the seasoned flour to coat.
4. Heat the oil in a large flame-proof casserole dish over medium-high heat. Shake the excess flour from the beef, then cook beef, in batches, turning, until browned on all sides. Remove from the pan and repeat with remaining beef. Set beef aside.
5. Reduce the heat on the casserole dish to medium. Cook the onion and the celery, stirring, 3-4 minutes until softened.
6. Stir in the remaining flour (1/4 cup) and cook until it’s lightly browned. Add the tomato paste, cook for another minute.
7. Return the beef to the pan along with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce. Season with salt and pepper and bring to a simmer.
8. Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.
9. Layer the garlic bread on top of the beef and beer stew. Sprinkle with the cheese and bake, uncovered for a further 20 minutes until bubbling. (You can also do this step using 6 individual ramekins)