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Rustic Beef and Ale Stew with Winter Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 small rutabaga, peeled and cut into 1-inch cubes
  • 2 medium potatoes, cut into 1-inch cubes
  • 12 ounces ale
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, then remove the meat to a plate.
  • Lower the heat to medium and add the onion to the Dutch oven. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
  • Return the beef to the pot. Add the carrots, parsnips, rutabaga, and potatoes. Stir in the tomato paste until everything is coated.
  • Pour in the ale and beef broth. Add the thyme, bay leaves, salt, and pepper. Bring the mixture to a simmer.
  • Cover the Dutch oven and cook on low heat for 2 hours, stirring once or twice, until the beef is fork-tender and the vegetables are soft.
  • Remove the bay leaves. Sprinkle with fresh parsley before serving.

Notes

If the broth tastes too bitter after simmering, stir in a pinch of sugar to round out the ale. The stew thickens as it cools, so add a splash of broth when reheating leftovers. Use a pale ale for milder flavor or a brown ale if you prefer stronger notes.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board