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     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.

 Based on a recipe by: Michael Lomonaco

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