Beer & Beef Stew
Source of Recipe
fooddownunder.com
List of Ingredients
2 pounds beef stew meat chuck shoulder or bottom
2 bay leaves
1 tbl dry thyme
1 tbl dry rosemary
1/4 cup vegetable oil
2 tbl butter
1 cup diced peeled onion
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons freshly-ground black pepper
1/2 cup diced peeled carrots
1/2 cup diced peeled celery
1 cup diced peeled rutabaga or wax turnips
1 cup diced peeled parsnips Recipe
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 3/4 hour.
Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
This recipe yields 6 to 8 servings.
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