Beef And Beer Stew With Root Vegetables Recipe

Ingredients for Beef And Beer Stew With Root Vegetables

• Beef Stew Meat
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig rosemary
• Vegetable Oil
• 2 tbsp butter
• Onion
• 2 tbsp all-purpose flour
• Dark Beer
• Beef Broth
• Crushed Tomatoes
• 1 tsp salt
• Ground Black Pepper
• Carrot
• 1 lb celery, chopped
• 1 lb rutabaga, peeled and chopped
• Parsnip

How to Make Beef And Beer Stew With Root Vegetables

1. Season 2 lbs beef stew meat generously with salt and pepper.
2. Tie 2 bay leaves, 2 sprigs fresh thyme, and 1 sprig rosemary together in a cheesecloth sachet.
3. In a large Dutch oven or casserole dish, heat 2 tbsp olive oil and 2 tbsp butter until butter is melted and bubbly.
4. Add the beef in a single layer and sear well on all sides until browned. Remove beef and set aside.
5. Add 2 large onions, chopped, to the pot and cook until golden brown and caramelized (about 8-10 minutes).
6. Sprinkle 2 tbsp all-purpose flour over the onions and stir well to combine, cooking for 1 minute.
7. Return the beef to the pot. Add 2 cups of your favorite beer (stout or porter recommended), 4 cups hot beef broth, the herb sachet, 1 (28 ounce) can crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour.
9. Add 1 lb carrots, peeled and chopped, 1 lb celery, chopped, 1 lb rutabaga, peeled and chopped, and 1 lb parsnips, peeled and chopped. Continue to simmer for 1 additional hour, or until the beef is very tender and the vegetables are cooked through.
10. Remove the herb sachet before serving. Garnish with fresh parsley (optional).