This is a great recipes for St. Patrick's Day or anytime. I've used dark beer, but you can use water if you want to make it without it.
1 - 1 1/2 lb. Beef chuck, cut into chunks
4 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes
4 carrots chopped
1 c. celery chopped
1 turnip chopped
1/2 c. dark beer
4 - 6 T. oil, divided
2 - 3 cloves garlic chopped, crushed
1/8 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
4 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes
4 carrots chopped
1 c. celery chopped
1 turnip chopped
1/2 c. dark beer
4 - 6 T. oil, divided
2 - 3 cloves garlic chopped, crushed
1/8 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
In a bowl combine beef, flour, half of salt and pepper. Toss to coat beef.
Heat soup pot to medium high heat. Lower heat to medium, add half of oil.
Add meat and cook for 8 - 10 minutes to brown. Turn beef over to brown evenly.
While beef is cooking, peel, rinse, chop, onions and garlic.
Rinse, remove ends of, chop turnips, celery and carrots.
Deglaze pan with beer. Cook for 8 - 10 minutes more. Transfer beef to a clean bowl.
Add more oil to pot if needed. Add vegetables, parsley, garlic, rest of salt, and pepper to pot. Cook for 6 - 10 minutes or until done. Stir occasionally.
Return beef to pot, add broth and bay leaf.
Cover and cook for 1 - 2 hr. or until done stirring occasionally.
Serves 4 - 6.
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
