- 1/4 C vegetable oil
- 2 tbsp unsalted butter
- 2 lbs beef stew meat or bottom round, cut into 1" cubes
- Sea salt and freshly ground black pepper
- 1 onion, diced
- 1/4 C all-purpose flour
- 1 - 12oz. bottle beer -- Note: the recipe calls for porter; I used stout since it's still a dark beer and full of flavor.
- 2 C low-sodium store-bought beef broth -- Another Note: the recipe suggests diluting the broth with 2 cups of water. Depending on how thick you want your stew, you can alter this.
- Bouquet garni (or herb ball!) of 2 bay leaves, 4 thyme sprigs and 4 rosemary sprigs tied in a cheesecloth bundle with kitchen twine; the fresher the herbs, the better!
- 1/2 C canned, crushed tomatoes
- 1/2 C carrots, peeled and small-diced
- 1/2 C celery, diced
- 1 C rutabaga (wax turnips), small-diced
- 1 C parsnips, small-diced
- Heat the oil and butter in a large, heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer wand brown the beef well on all sides, about 8 minutes total. Transfer the beef to a plate and set aside.
- Add the onion to the casserole and cook until golden and caramelized, about 15 minutes. Sprinkle the onion with the flour and stir to combine well.
- Return the beef to the casserole, pour in the beer and broth, and add the bouquet garni, tomatoes, 2 teaspoons salt and 2 teaspoons pepper.
(In true Irish style!)Add the carrots, celery, rutabaga and parsnips. Bring the liquid to a boil over high heat, then lower the heat and let simmer for 1 hour.
- Pick out and discard the bouquet garni.
- The stew can be made up to 2 days ahead, cooled, covered and refrigerated. Reheat gently before serving.