**Beer-Braised Beef Stew** Two bottles of ale give this comforting beef stew a rich and hearty flavour.
serves 6 – 8
- 5 pounds boneless beef chuck, cut into 1 1/2 inch cubes
- Kosher salt and freshly ground black pepper
- 3 Tbsp vegetable oil
- 1 (6-oz) can tomato paste
- 2 onions, chopped
- 3 cups beef broth
- 2 (12-oz) bottles of ale
- 3 Tbsp soy sauce
- 1 bay leaf
- 1 lb beets, peeled and halved
- 1 lb brussels sprouts
- 1 lb carrots, chopped
- 1 lb parsnips, chopped
- 1 lb small red potatoes, halved
Season the beef with some salt and pepper. Heat the oil in a large Dutch oven
over medium-high heat. Add the beef and cook until well-browned on all sides.
Stir in the tomato paste and cook for 1 minute.
Stir in the onions and cook, stirring occasionally, until softened and browned.
Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer,
then reduce the heat to medium-low, cover, and cook, stirring occasionally,
until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and
cook, covered, stirring occasionally, until the meat and vegetables are tender,
about 1 more hour. Remove the bay leaf before serving.
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