Title: Beef and Beer Stew with Root Vegetables
Categories: Beef, Stews, Vegetables, Beer
Yield: 8 Servings
2 lb Beef stew meat; chuck,
-shoulder or bottom round
2 Bay leaves
1 tb Dry thyme
1 tb Dry rosemary
1/4 c Vegetable oil
2 tb Butter
1 c Onions; peeled and diced
1/4 c Flour
12 oz Dark beer
1 qt Hot beef broth
1/2 c Crushed tomatoes
2 ts Salt
2 ts Ground black pepper
1/2 c Carrots; peeled and diced
1/2 c Celery; peeled and diced
1 c Rutabaga (wax turnips);
-peeled and diced
1 c Parsnips; peeled and
-diced
Season the beef with salt and pepper. Tie the bay leaves, thyme
and rosemary into a sachet garni in cheesecloth. In a large
casserole combine the oil and butter and heat until the butter
bubbles. Add the beef in one flat and not too tightly packed layer
and brown the beef well on all sides. Remove the beef, set aside
and add the onions to the casserole and cook to a golden
caramelized color. Sprinkle the onions with the flour and stir to
combine well.
Return the beef to the casserole, add the beer, hot broth, herb
sachet garni, tomatoes, salt and pepper. Bring to a boil and
reduce the heat to a slow simmer. Cook for 1 1/4 hours.
Add the carrots, celery, rutabaga and parsnips and continue to
cook for 1/2 additional hour.
