Beef 'n Beer

Submitted by Galley Wench

"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."

 

• Ready In: 3hrs 20mins
• Ingredients: 16
• Serves: 4

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

• SERVE OVER

• 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.

Reviews

[Pesto lover]

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.