Рецепт Beef And Beer Stew With Root Vegetables
Порций: 6
Ингредиенты
- 2 lb Beef stew meat (chuck, shoulder or possibly bottom round)
- 2 x Bay leaves
- 1 Tbsp. Dry thyme
- 1 Tbsp. Dry rosemary
- 1/4 c. Vegetable oil
- 2 Tbsp. Butter
- 1 c. Onions peeled and diced
- 1/4 c. Flour
- 12 ounce Dark beer
- 1 quart Warm beef broth
- 1/2 c. Crushed tomatoes
- 2 tsp Salt
- 2 tsp Freshly-grnd black pepper
- 1/2 c. Peeled and diced carrots
- 1/2 c. Peeled and diced celery
- 1 c. Peeled and diced rutabaga (wax turnips)
- 1 c. Peeled and diced parsnips
Инструкции
- 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 till the butter bubbles. Add in 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 in the onions to the casserole and cook to a golden brown-caramelized color. Sprinkle the onions with the flour and stir to combine well.
- Return the beef to the casserole, add in the beer, warm broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour. Add in the carrots, celery, rutabaga and parsnips and continue to cook for 1additional hour.
- Thie recipe yields 6 to 8 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 480g | |
Recipe makes 6 servings | |
Calories 352 | |
Calories from Fat 195 | 55% |
Total Fat 21.98g | 27% |
Saturated Fat 6.99g | 28% |
Trans Fat 0.23g | |
Cholesterol 34mg | 11% |
Sodium 1977mg | 82% |
Potassium 621mg | 18% |
Total Carbs 25.81g | 7% |
Dietary Fiber 4.6g | 15% |
Sugars 5.39g | 4% |
Protein 10.94g | 18% |