Big Beer & Beef Stew
1. In large 1-gallon Dutch oven pot, place olive oil in baked of pot, and brown cubes of meat in small batches, removing each batch to a warmed bowl.
time : Advance prep required
soups, chili and stews
Two pounds beef stew meat, trimmed and cubed into 1.5 inch chunks
1 medium onion, peeled and diced
3 stalks celery, trimmed and diced
3 cloves garlic, peeled and minced
2 carrots, peeled and sliced
7 red potatoes, scrubbed and diced
1 large turnip, peeled and diced
2 oz. olive oil
1 cup Porter
2 cups beef stock
2 teaspoons tomato paste
1/3 cup fresh minced parsley
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2. In the same pot, add onion, celery, garlic and carrot - stir and saute over medium heat until onion is translucent.
3. Add porter and stock. Add browned beef with reserved juices, tomato paste and herbs. Cook until meat is tender. Stir well, then add potatoes and turnips. Cook until vegetables are fork tender, about 15 minutes. Add salt and pepper to taste, and serve with Porter.