Recipe courtesy of Michael Lomonaco

Beef and Beer Stew with Root Vegetables

Name: Beef and Beer Stew with Root Vegetables
Yield: 6 to 8 portions
Ingredients: 2 pounds beef stew meat, chuck, shoulder or bottom round; 2 bay leaves; 1 tablespoon dry thyme; 1 tablespoon dry rosemary; 1/4 cup vegetable oil; 2 tablespoons butter; 1 cup onions, peeled and diced; 1/4 cup flour; 12 ounces dark beer; 1 quart hot beef broth; 1/2 cup crushed tomatoes; 2 teaspoons salt; 2 teaspoons ground black pepper; 1/2 cup carrots, peeled and diced; 1/2 cup celery, peeled and diced; 1 cup rutabaga (wax turnips), peeled and diced; 1 cup parsnips, peeled and diced

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Level: Easy

Yield: 6 to 8 portions

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Ingredients

2 pounds beef stew meat, chuck, shoulder or bottom round

2 bay leaves

1 tablespoon dry thyme

1 tablespoon dry rosemary

1/4 cup vegetable oil

2 tablespoons butter

1 cup onions, peeled and diced

1/4 cup flour

12 ounces dark beer

1 quart hot beef broth

1/2 cup crushed tomatoes

2 teaspoons salt

2 teaspoons ground black pepper

1/2 cup carrots, peeled and diced

1/2 cup celery, peeled and diced

1 cup rutabaga (wax turnips), peeled and diced

1 cup parsnips, peeled and diced

Directions

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 1 additional hour.;