Ingredients
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2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks
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2 bay leaves
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1 tablespoon thyme
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1 tablespoon rosemary
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1/4 cup vegetable oil
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2 tablespoons butter
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1 cup onion, peeled and diced
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1/4 cup flour
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12 ounces dark beer
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1 quart beef broth, hot
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1/2 cup crushed tomatoes
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2 teaspoons salt
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1/2 cup celery, peeled and diced
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1 cup rutabaga, peeled and diced (wax turnips)
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2 teaspoons ground black pepper
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1/2 cup carrot, peeled and diced
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1 cup parsnip, peeled and diced
Instructions
- 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.