French Beef Stew with Raisins and Pine Nuts

reheat oven to 350. Dust the meat lightly in flour. Heat half of oil in a skllet over high heat, and fry the meat for 4-5 minutes unti well browned. Transfer meat to a flameproof casserole. Pour beer into the skillet and scrape off all the brown bits. Pour that into the casserole. In the same pan heat 1 tb oil and fry the onion, garlic and herbs for 5 minutes. Transfer to casserole dish, add tomatoes, bay leaves, paprika, cinnamon, and stock. Bring to boil, and then bake in the oven for 2.5 hours. Heat the remaining oil in the skillet and fry mushrooms and peppers for 5 minutes. Add to the casserole with pine nuts and raisins. Bake for 30 minutes longer. Serve with young potatoes or German spaetzle.