Beer and Beef Stew

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Beer and Beef Stew

Beer and Beef Stew
Servings 6


  • 1 cup parsnips peeled and diced
  • 1 cup rutabaga wax turnips, peeled and diced
  • 1/2 cup celery peeled and diced
  • 1/2 cup carrots peeled and diced
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1/2 cup crushed tomatoes
  • 1 quart hot beef broth
  • 12 ounces dark beer
  • 1/4 cup flour
  • 1 cup onions peeled and diced
  • 2 Tablespoons butter
  • 1/4 cup vege


  • 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 3/4 hour.

    Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

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