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Beer and Beef Stew
Recipe by: Candie Yoder
Prep time:
Serves: 6-8
2 pounds beef stew meat, chuck, shoulder or bottom round
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrots, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga (wax turnips), peeled and diced
1 cup 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 3/4 hour. Add the carrots, celery, rutabaga and
parsnips and continue to cook for 1 additional hour.
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