2 lbs (1 kg) stewing beef, cut into 1-inch (2.5-cm) cubes
6 tablespoons (90 ml) olive oil
1 package 1/2 lb (225 g) mushrooms, quartered
1 Spanish onion, thinly sliced
3 cloves garlic, finely chopped
1 341 ml amber beer
4 carrots, peeled and cut into 1 1/2-inch (3.5-cm) pieces
4 parsnips, peeled and cut into 1 1/2-inch (3.5 cm) pieces
4 cups (1 litre) beef broth
1 1/2 cups (375 ml) water
2 tablespoons (30 ml) Worcestershire sauce
Salt and pepper
In a large ovenproof pan, brown half the beef cubes in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside and repeat with the remaining meat and 30 ml (2 tablespoons) of oil. Set aside.
In the same pan, brown the mushrooms in the remaining oil for about 2 minutes. Add the onion and garlic and continue cooking for 2 to 3 minutes, stirring constantly. Season with salt and pepper. Deglaze with the beer and add the meat, vegetables, broth, water, and Worcestershire sauce. Season with salt and pepper.
Bring to a boil and simmer gently, uncovered, for 2 hours and 30 minutes.
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