Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon grease in a large pot over medium heat.

    Advertisement
  • 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.

Nutrition Facts

918 calories; protein 56g; carbohydrates 43.7g; fat 52.9g; cholesterol 166.3mg; sodium 777.2mg. Full Nutrition
Advertisement