Beef and Beer Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Couple tablespoons butter
2-3 pound beef roast. Now I went with a chuck roast as it has more fat in it. Fat = tastiness, so don’t go for a real lean roast. I then sliced the roast about 1 inch thick, then cut into one inch strips, then cubed.
Salt
2 large onions, chopped
4 celery stalks, chopped
small can tomato paste
Beer – now I went with a Jamaican stout, but any stout is fine. You really want a nice hearty beer like a Guinness or whatever is available. I like the Jamaican stout (LCBO), and I used two 300 mil bottles
3 cups beef broth
3 large carrots, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch chunks
8-10 turnips, peeled and quartered
2 teaspoons dried thyme
salt
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Directions: |
Directions:1. Heat the butter in a skillet over medium high heat. Brown the cubed beef in the butter, browning on all sides and salt as you go along. If you have to do this in two batches, that is fine. Once one batch is done, transfer to slow cooker and finish with rest of beef.
2. Add onions and celery to the frying pan and sauté about 5 minutes. Add tomato paste, mix well and cook for a minute. Next, drizzle a bit of the beer into the pan to scrape up any bits on the bottom. Transfer to the slow cooker.
3. Add rest of the beer, beef broth, carrots, parsnips, turnips, thyme and 2 teaspoons of salt. Cook on low for 8 hours. I cooked this for 9-10…even better.
Serve with warm biscuits. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I sort of winged this slow cooker stew, but boy was it delicious. I was a bit too lazy, so I didn't make biscuits from scratch. So I went with Bisquick which has a super duper easy biscuit recipe.
Note that I didn’t use potatoes. You can easily substitute potatoes, but I’m always trying to find ways to get different veggies into my diet.
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