Beef and Beer Stew with Root Vegetables

Get this all-star, easy-to-follow Beef and Beer Stew with Root Vegetables recipe from Michael's Place

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...

  • Yield: 6 to 8 portions
  • Cooking time: 2 Hour 0 Min
  • Publisher: Foodnetwork.com

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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