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Receta Beef And Beer Stew With Root Vegetables

by Global Cookbook

Ingredientes

2 lb Beef stew meat (chuck, shoulder or possibly bottom round) 2 x Bay leaves 1 Tbsp. Dry thyme 1 Tbsp. Dry rosemary 1/4 c. Vegetable oil 2 Tbsp. Butter 1 c. Onions peeled and diced 1/4 c. Flour 12 ounce Dark beer

1 quart Warm beef broth 1/2 c. Crushed tomatoes 2 tsp Salt 2 tsp Freshly-grnd black pepper 1/2 c. Peeled and diced carrots 1/2 c. Peeled and diced celery 1 c. Peeled and diced rutabaga (wax turnips) 1 c. Peeled and diced parsnips

Direcciones

1. 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 till the butter bubbles. Add in 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 in the onions to the casserole and cook to a golden brown-caramelized color. Sprinkle the onions with the flour and stir to combine well.
2. Return the beef to the casserole, add in the beer, warm 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 in the carrots, celery, rutabaga and parsnips and continue to cook for 1additional hour.
3. Thie recipe yields 6 to 8 servings.

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