Beef Stew

What is the season? It's Fwinter of course! Not even the middle of November and already snow. Brrrr...

What better meal than a hearty beef stew. Even with snow on the ground we were able to harvest some parsnips and celery from the garden. Yum 😋 

This recipe is a great way of using a tougher cut of beef. Brisket is my favorite it's amazing and so tender when done. 

3-4 pounds beef, cut into 2-inch cubes

2 tablespoons extra virgin olive oil

salt and pepper to taste

2 medium onions, cut into 1 inch pieces

2-3 cloves garlic, coarsely chopped

3 celery stalks, cut into 1/2 to 1-inch slices

4-5 large carrots, peeled and cut into 1 inch pieces

2 parsnips, peeled and cut into 1 inch pieces

1 rutabaga peeled and cut into 1 inch pieces

2 pound yellow potatoes, cut into 1 to 1 1/2-inch pieces

2/3 cup all-purpose flour

1 qt stewed tomatoes

1 can beer 

2 tablespoons Dijon mustard

1 teaspoon garlic powder

3 bay leaves

1/4 cup chopped parsley 

1 hot pepper (opt)

3-4 fresh sprigs of thyme

Cut the beef into 2-inch cubes. Pat dry with paper towels. 

Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and pepper.

Add the onions, garlic, celery, parsnips, rutabaga, potatoes and carrots to the pot and stir with a wooden spoon. Let them cook for about 5 minutes, stirring occasionally. 

Sprinkle with flour and let the flour cook for a few minutes. 

Return the meat, along with the juices back to the pot. 

Deglaze the pot with the beer, rubbing the wooden spoon on the bottom of the pan. 

Pour in the stewed tomatoes. Add the mustard, seasonings and gently stir to combine.

Place in a preheated 300° F oven for about 3 hours, or until the meat is tender and the potatoes are cooked.