Ingredients
- 2 tablespoons oil (vegetable oil)
- 1 1/4 pounds stewing beef, cut into 1 inch pieces
- 1 onions, medium, sliced thin lengthwise
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 12 ounces 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 celery stalk, sliced
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 teaspoon soy sauce (adjust to taste)
- Salt and pepper (to taste)
How to Make
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Step 1: Heat oil in large pot over medium high.
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Step 2: Season beef with salt and pepper. Brown meat well on all sides (do not over crowd; you may have to do this in two batches), for 8 to 10 minutes. Transfer beef to bowl and set aside.
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Step 3: Add onion, celery, and butter to pot and cook until golden brown and carmalized, about 15 minutes. Hint: Adding a teaspoon of sugar during the last minute or two really helps to get them to caramelized.
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Step 4: Sprinkle flour on onions, stirring well to combine. Cook for an additional minute or two,stirring constantly .
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Step 5: Combine broth and tomato paste; stir to dissolve paste.
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Step 6: Add broth and beer to pot. Stir well scraping up brown bits from bottom of pan.
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Step 7: Add beef and root vegetables to the pot. Note: If using other than root vegetables add during the last hour.
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Step 8: Simmer covered for about two to three hours. Re-season as needed.
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Step 9: Serve with mashed potatoes.
We hope you enjoy this recipe!
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