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Harvest Beef Stew
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Hearty stew ideal for cold seasons, enhanced with Sierra Nevada Pale Ale.
Ingredients:
  • 4 tablespoons bacon drippings
  • 0.25 cup flour
  • Salt and pepper to taste
  • 2.5 pounds beef stew meat, cut into 1 inch cubes
  • 5 tablespoons olive oil
  • 1 onion, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 pound carrots, peeled and sliced
  • 1 pound celery, sliced
  • 0.25 cup rice vinegar
  • 2 tablespoons brown sugar
  • 4 cups beef broth
  • 2 (12 fluid ounce) cans or bottles ale
  • 1 parsnip, peeled and sliced
  • 1 turnip, peeled and chopped
  • 1 pound baby red potatoes, washed
  • 0.75 cup parsley, chopped
  • 4 whole bay leaves
Instructions:
  • Warm the rich bacon grease in a large pot over medium heat.
  • Coat beef cubes with a seasoned mixture of flour, salt, and pepper.
  • Sear meat in the flavorful bacon grease until beautifully browned. Transfer to a paper towel to absorb excess grease, keeping it reserved for later use.
  • In the same pot, sauté onions, garlic, carrots, and celery in olive oil over low heat. Stir in vinegar and sugar, then pour in the broth and bring to a boil. Deglaze the pan by scraping off any flavorful bits stuck to the bottom.
  • Add the meat back to the pot and gently pour in the beer. Mix in the parsnips, turnips, red potatoes, parsley, and bay leaves. Lower the heat to medium-low, cover, and let it simmer for 90 minutes, stirring occasionally.

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