Beef & beer stew with root vegetables

Yield: 6 Servings

Measure Ingredient
2.00 pounds Beef stew meat
\N \N (chuck; shoulder or bottom round)
2.00 \N Bay leaves
1.00 tablespoon Dry thyme
1.00 tablespoon Dry rosemary
¼ cup Vegetable oil
2.00 tablespoon Butter
1.00 cup Onions; peeled and diced
¼ cup Flour
12.00 ounce Dark beer
1.00 quart Hot beef broth
½ cup Crushed tomatoes
2.00 teaspoon Salt
2.00 teaspoon Freshly-ground black pepper
½ cup Peeled and diced carrots
½ cup Peeled and diced celery
1.00 cup Peeled and diced rutabaga; (wax turnips)
1.00 cup Peeled and diced parsnips

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 brown the beef 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 ¾ hour. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1additional hour. Thie recipe yields 6 to 8 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A09 broadcast 03-01-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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