Recipe courtesy of Nancy Fuller
Episode: Hoppy and Happy
Save Recipe Print
Total:
3 hr 10 min
Active:
3 hr 10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 10 min
Active:
3 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.

Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Stroganoff

Recipe courtesy of Ree Drummond

Beef Bourguignon

Recipe courtesy of Anne Burrell

Pot Roast Stew

Corned Beef

Recipe courtesy of Alton Brown

Moroccan Chicken Stew

Recipe courtesy of Family Circle Magazine

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Ground Beef Empanadas (Picadillo)

Recipe courtesy of Marcela Valladolid

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.