MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef and Beer Stew with Root Vegetables
 Categories: Beef, Stews, Vegetables, Beer
      Yield: 8 Servings
 
      2 lb Beef stew meat; chuck,
           -shoulder or bottom round
      2    Bay leaves
      1 tb Dry thyme
      1 tb Dry rosemary
    1/4 c  Vegetable oil
      2 tb Butter
      1 c  Onions; peeled and diced
    1/4 c  Flour
     12 oz Dark beer
      1 qt Hot beef broth
    1/2 c  Crushed tomatoes
      2 ts Salt
      2 ts Ground black pepper
    1/2 c  Carrots; peeled and diced
    1/2 c  Celery; peeled and diced
      1 c  Rutabaga (wax turnips);
           -peeled and diced
      1 c  Parsnips; peeled and
           -diced
 
  Season the beef with salt and pepper. Tie the bay leaves, thyme
  and rosemary into a sachet garni in cheesecloth. In a large
  casserole combine the oil and butter and heat until the butter
  bubbles. Add the beef in one flat and not too tightly packed layer
  and brown the beef well on all sides. Remove the beef, set aside
  and add the onions to the casserole and cook to a golden
  caramelized color. Sprinkle the onions with the flour and stir to
  combine well.
  
  Return the beef to the casserole, add the beer, hot broth, herb
  sachet garni, tomatoes, salt and pepper. Bring to a boil and
  reduce the heat to a slow simmer. Cook for 1 1/4 hours.
  
  Add the carrots, celery, rutabaga and parsnips and continue to
  cook for 1/2 additional hour.
  
  Based on a recipe by: Michael Lomonaco
  
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