Prep 20 mins
Cook 3 hrs
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.
- 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
- Heat oil in large pot over medium high.
- Season beef with salt and pepper.
- Brown meat well on all sides (do not over crowd; you may have to do this in two batches), 8 to 10 minutes.
- Transfer beef to bowl and set aside.
- 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.).
- Sprinkle flour on onions, stirring well to combine.
- Cook for an additional minute or two,stirring constantly .
- Combine broth and tomato paste; stir to dissolve paste.
- Add broth and beer to pot.
- Stir well scraping up brown bits from bottom of pan.
- Add beef and root vegetables to the pot. (If using other than root vegetables add during the last hour).
- Simmer covered for about two to three hours.
- Re-season as needed.
- Serve with mashed potatoes.
This was so delicious! Everyone loved it. I doubled the recipe and used turnips in place of the parsnips, since I also served a potato and parsnip soup with the meal. I added some frozen peas during the last half hour. I doubled the thyme (personal preference). Thanks for sharing the recipe. Made for ZWT6.