Beef and Beer Stew
Beef and Beer Stew
Rating: (1 rated)
  • 2 lbs (1 kg) boneless beef chuck roast, cut into cubes
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, peeled and cut into 12 wedges
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 440 ml Guinness or other beer of your choice
  • 1 1/2 cups (375 ml) beef or chicken broth
  • 1 medium-sized turnip, peeled and cut into large cubes
  • 4 carrots, peeled and cut into chunks
  • 4 potatoes, peeled and cut into large cubes
  • 1/2 cup (125 ml) diced prunes
  • 1/2 cup (125 ml) chopped flat-leaf parsley (optional)
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 165 °C (325 °F).
  • In a large saucepan or Dutch oven, brown the meat in the butter and oil. Season with salt and pepper. Keep the meat aside on a plate.
  • In the same pan, brown the onion. Add oil, if needed. Sprinkle with the flour and stir to combine. Deglaze with the beer and bring to a boil, stirring constantly.
  • Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for 2 hours. Add the potatoes and prunes and stir to combine.
  • Cover and cook for about 1 hour or until the potatoes are cooked and the meat is fork-tender. Add the parsley and adjust the seasoning. If desired, serve with sour cream.
  • Description
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