Harvest Beef Stew

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

Step: 1

Heat bacon grease in a large pot over medium heat.

Step: 2

Combine flour with salt and pepper. Coat beef cubes.

Step: 3

Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.

Step: 4

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.

Step: 5

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.

Per Serving: 918 calories; protein 56g; carbohydrates 43.7g; fat 52.9g; cholesterol 166.3mg; sodium 777.2mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.