Beef Stew

Sauteed onions and garlic combined with stewing beef, carrot, potatoes, celery, parsnip and turnip. Thickened with dark ale and seasoned with cayenne pepper and parsley.

Ingredients -

2 Pounds Stewing Beef (cubed)
1 Cup Onion (coarsely chopped)
3 Cloves of Garlic (chopped)
1 Large Carrot (chopped)
4 Large Potatoes (diced)
1 Celery Stalk (chopped)
1 Parsnip (peeled and chopped)
1/2 Cup Turnip (chopped)
12 Ounce Bottle of Dark Ale or Stout
Flour Seasoned with Coarse Salt, Pepper, and a pinch of Cayenne Pepper
1 Sprig of Parsley
1 Tablespoon Extra Virgin Oil

Preparation:

1. Add oil to a large stock pot and cook the onions until they are opaque.

2. Add the garlic and cook until they are slightly golden.

3. Remove from the stove.

4. Flour the dredged beef cubes.

5. On medium high heat placed the seasoned beef into the pot and brown.

6. Re-add the onion and garlic.

7. Turn temperature down to simmer.

8. Add ale or stout.

9. Simmer for about 2 hours.

10. Taste and season to your liking.

11. Add carrots, potatoes, celery and parsley.

12. Continue simmering until vegetables are cooked.

13. Correct seasonings if needed.

14. Serve with crusty bread or biscuits.

Cooking Tip

Parsnips

Parsnips are much like carrots. When buying, look for smooth skinned, straight parsnips for easy peeling.

Stew Cooking Tips

Rendering Fat

Place solid animal fat in a baking dish. Preheat oven to 250 F. Bake until you have as much liquid as you need. Rendered fat can be stored in an airtight container for months in the freezer.