Harvest Beef Stew
Description
Seasonal vegetables and tender beef come together in this rich stew, celebrating the flavors of autumn’s harvest.
Ingredients
- 4 tablespoons bacon drippings 1/4 cup flour
- salt and pepper to taste
- 2 1/2 pounds beef stew meat, cut into 1 inch cubes
- 5 tablespoons olive oil 1 onion, thinly sliced
- 6 cloves garlic, thinly sliced 1 pound carrots, peeled and sliced
- 1 pound celery, sliced 1/4 cup rice vinegar
- 2 tablespoons brown sugar 4 cups beef broth
- 2 (12 fluid ounce) cans or bottles ale
- 1 parsnip, peeled and sliced 1 turnip, peeled and chopped 1 pound baby red potatoes, washed
- 3/4 cup parsley, chopped 4 whole bay leaves
Directions
- Heat bacon grease in a large pot over medium heat. Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low.
- Cover and simmer for 90 minutes, stirring occasionally.
