Barliman Butterbur's Beer Braised Beef & Veggies

1lb pack of Beef Shoulder (other other choice cut)
Mixed Medieval Herbs (see below for recipe), to taste
Salt/Black Pepper, to taste
1 medium Onion, diced
2 to 3 cloves of Garlic, minced
2 to 3 medium Potatoes, diced
6 to 10 Mushrooms, quartered
1 to 1 1/2 cups Beer (your favorite)
1 (14 oz) can Beef Broth
Olive Oil

Medieval Herb Blend:

1 teaspoon Parsley
1/2 teaspoon Dill
1/2 teaspoon Cumin
1/4 teaspoon White Pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Mustard (ground)
1 small pinch of Cloves (ground)

Mix herbs together.
Salt/pepper meat and sprinkle herbs on top - rub the spices into the meat - both sides.
Heat enough olive oil to cover the bottom of a dutch oven (or non-stick pot) on medium-high heat.
Sear meat on both sides. Remove from pot. Add in onions and sautee 2 to 3 minutes then add in garlic. Saute another 1 minute.
Deglaze the pan with the beer - stirring well - scrapping the bottom of the pan with a spatula.
Add in beef broth, bring to a boil then cover and lower heat to low setting.
Cook covered 2 to 3 hours. Add potatoes the last 20 to 25 minutes of cooking. Add mushroom last 5 to 10 minutes of cooking.
Remove from heat and let sit uncovered about 5 minutes.
Serve warm.