Beef And Beer Stew With Root Vegetables

Recipe Ingredients

2 lbs	908g / 32oz	Beef stew meat
		(chuck, shoulder or bottom round)
2		Bay leaves
1 tablespoon	15ml	Dry thyme
1 tablespoon	15ml	Dry rosemary
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Onions - peeled and diced
1/4 cup	15g / 0.5oz	Flour
12 oz	340g	Dark beer
1		Hot beef broth
1/2 cup	31g / 1.1oz	Crushed tomatoes
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
1/2 cup	55g / 1.9oz	Peeled and diced carrots
1/2 cup	55g / 1.9oz	Peeled and diced celery
1 cup	146g / 5.1oz	Peeled and diced rutabaga (wax turnips)
1 cup	146g / 5.1oz	Peeled and diced parsnips

Recipe Instructions

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 1additional hour.

Thie recipe yields 6 to 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A09 broadcast 03-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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