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BEEF AND VEGETABLE STEW WITH BEER




Source of Recipe


internet


List of Ingredients




1 tablespoon olive oil
2 pounds boneless beef round, trimmed of all fat and cut into 1-inch cubes
2 large onions, peeled, ends removed, thinly sliced, separated into rings (about 31/2
cups)
2 ribs celery, washed, ends removed, diced (about 1 cup)
1 medium sweet red pepper, washed, cored, seeded, diced (about 11/2 cups)
2 tablespoons water
4 cups carrots, peeled, ends removed, sliced
1 tablespoon dark brown sugar
2 teaspoons dried thyme leaves
Salt to taste, optional Pepper to taste
12 ounces dark or regular beer
14&1/2 ounces (just under 2 cups) reduced-salt beef broth or unsalted beef stock
8 medium potatoes (about 2 pounds), peeled, eyes removed, cut into eighths
1/2 cup green onion, washed, ends removed, thinly sliced, optional



Recipe




In a Dutch oven or range top casserole, heat olive oil over medium heat. Working in
batches, add beef and brown on all sides. As beef browns, remove to a large plate.

Add onion, celery, red pepper and water to the Dutch oven or casserole dish and stir to
scrape brown bits from the bottom. Cover and cook over low heat 10 minutes or until
onion is softened. Return beef to the pot. Add carrots, sugar, thyme, salt if desired,
pepper, beer and beef broth or stock. Cover and bring to a simmer. Adjust heat and
simmer, covered, 1&1/2 hours or until beef is tender. Add potatoes; press down to cover
with liquid. Simmer 20 minutes or until potatoes are tender. Sprinkle with green
onions before serving. Makes 8 servings, about 1&1/2 cups each.