Instructions: Trim fat from brisket, and cut brisket into 1 inch cubes. Coat a large Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add brisket, and cook 4 minutes or until browned.

Drain brisket well; wipe drippings from pan with a paper towel. Return brisket to pan. Add water and next 5 ingredients (water through beer), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the carrots and potatoes; cover and simmer 2 hours. Add leeks and mushrooms; cover and simmer an additional 30 minutes or until beef is very tender.

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