Beef, Beer, and Root Vegetables

I’m going to be busy this week with interviews and informational meetings. I made a stew for Jason to eat over the next few nights and it should make for scrumptious leftovers.

Beef and Root Vegetable Stew
3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 bottle dark beer
4 cups beef broth
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
4 carrots, sliced
4 parsnips, sliced
4 turnips, diced
1 celery root, diced
2 tablespoons flour
Minced fresh parsley

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1. Heat oil and butter in pan and brown the beef. Remove the beef and liquid from pan.
DSC_0129 2. Put garlic and onions in pan until softened. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper.
3. Return the beef to the pan and simmer on low heat until very tender, 1 1/2 to 2 hours.
DSC_0142 4. Add the carrots, parsnips, turnips, and celery root and simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.DSC_0083

DSC_00965. If the stew is too liquidy, remove a cup of liquid and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 more minutes.
6. To finish, add parsley and stir through stew.
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About the author

Allison
Allison

I’m Allison. I like taking pictures, cooking, and baking. My husband, Jason, and I moved to California from the NY/NJ area in August of 2014. We’re starting a new life out here and so far it’s been an revitalizing experience! You can read more about why this page is called "Stills and Spills” in the first entry. Enjoy!

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