The rain came down in buckets yesterday here in L.A. Nothing is more fitting than beef stew on a rainy day!
I simmered this one in Fat Tire Amber Ale and added parsnips and turnips for that extra winter-y feeling.
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- fat tire amber ale
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- stewing beef
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- chopped onion
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- brown beef with onions and garlic
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- veggies
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- add the beer
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- add veggies
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- beef stew
Beef Stew with Winter Vegetables
2 lbs stewing beef
all-purpose flour, for dredging the stewing beef
1/4 cup Extra Virgin Olive oil
1 onion, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, minced
3 carrots, peeled and sliced
4 Yukon gold potatoes, cleaned and quartered
2 turnips, peeled and quartered
2 parsnips, peeled and sliced
1 8 ounce can diced tomatoes
2 bottles of your favorite beer, malt or ale
2 sprigs fresh thyme
1 bay leaf
3 cups water
Salt and Pepper, to taste
1 cup frozen peas, thawed
1/4 cup water
2 tablespoons cornstarch
Preheat oven to 300 degrees
Add the Olive oil to a large Dutch-oven or oven-proof stockpot. Dredge the stewing beef in flour, just to coat. Over medium heat, brown the stewing beef and onions. This can be done in batches, so you don’t overcrowd the pan. Add the garlic and continue to cook the beef for 5 minutes.
Add the celery, carrots, turnips and parsnips. Pour in the beer, the diced tomatoes and water. Add the thyme, bay leaf and salt and pepper to taste.
Cover the pot with a lid, or aluminum foil and place in the oven on the bottom rack and allow the stew to cook for 3 1/2-4 hours. Check on it periodically, to see if it needs additional water.
Remove pot from oven. In a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to the stew, along with the peas and potatoes. Remove the bay leaf and discard.
Return to the oven and cook for 1 more hour, until the potatoes are done. Serve hot. Cheers!
Oh, this is totally on my menu this weekend. I love a good beef stew and I think I actually have almost all of the ingredients at home already!
Will work great at my house! Thanks! I use my crock pot… a lot!
Not much a fan of parsnips & turnips but my Dad loves ‘em, so… thanks. (& even with those hated root veggies it looks absolutely delish.) Expecting freezing rain off and on til monday. This stew will hit the spot.
I love stew. Haven’t tried it with parsnips or turnips before, so will definitely need to consider doing that
I’m gonna make this tomorrow and will report back with the results!
Cheers!
Thanks for a great idea for Sunday night dinner – and I have everything on hand!
Mouth watering already…
This was absolutely delicious, thanks!