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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is a beef stew simmered in a savory beer based broth served over mashed potatoes. Feel free to use your favorite vegetables; besure to adjust their cooking times accordingly. Ingredients:
2 tablespoons vegetable oil |
1 1/4 lbs stewing beef, cut into 1 inch pieces |
1 medium onion, sliced thin lengthwise |
2 tablespoons butter |
1/4 cup flour |
1 (12 ounce) bottle beer, dark |
1 cup beef broth |
2 tablespoons tomato paste |
2 carrots, cut in 1/2 inch pieces |
2 parsnips, cut in 1/2 inch pieces |
1 stalk celery, sliced |
1/4 teaspoon thyme |
1 bay leaf |
1 teaspoon soy sauce, adjust to taste |
salt and pepper |
mashed potatoes |
Directions:
1. Heat oil in large pot over medium high.
2. Season beef with salt and pepper.
3. Brown meat well on all sides (do not over crowd; you may have to do this in two batches), 8 to 10 minutes.
4. Transfer beef to bowl and set aside.
5. Add onion, celery, and butter to pot and cook until golden and carmalized, about 15 minutes. (Hint: Adding a teaspoon of sugar during the last minute or two really helps to get them to carmalize.).
6. Sprinkle flour on onions, stirring well to combine.
7. Cook for an additional minute or two,stirring constantly .
8. Combine broth and tomato paste; stir to dissolve paste.
9. Add broth and beer to pot.
10. Stir well scraping up brown bits from bottom of pan.
11. Add beef and root vegetables to the pot. (If using other than root vegetables add during the last hour).
12. Simmer covered for about two to three hours.
13. Re-season as needed.
14. Serve with mashed potatoes.
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