Recipe by 2Bleu
A great wintertime comfort food.
Top Review by JackieOhNo!
This was absolutely delicious! I believe I stayed true to the essentials of the recipe even though I added some diced red bliss potatoes and subbed butternut squash for the parsnip (couldn't find any last week!). The flavor of the gravy is wonderful no matter what your preference for vegetables. The veggie combination though was a nice introduction to autumn this weekend. Thanks for sharing this very flavorful recipe.
- 907.18 g beef stew meat, chuck, shoulder or 907.18 g bottom round steaks
- 2 bay leaves
- 14.79 ml thyme
- 14.79 ml rosemary
- 59.14 ml vegetable oil
- 29.58 ml butter
- 236.59 ml onion, peeled and diced
- 59.14 ml flour
- 340.19 g dark beer
- 946.0 ml beef broth, hot
- 118.29 ml crushed tomatoes
- 9.85 ml salt
- 9.85 ml ground black pepper
- 118.29 ml carrot, peeled and diced
- 118.29 ml celery, peeled and diced
- 236.59 ml rutabaga, peeled and diced (wax turnips)
- 236.59 ml parsnip, peeled and diced
Directions See How It's Made
- 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 sear 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 45 min to 1 hour.
- Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.