**Beer-Braised Beef Stew** Two bottles of ale give this comforting beef stew a rich and hearty flavour.

serves 6 - 8

Ingredients

• 5 pounds boneless beef chuck, cut into 1 1/2 inch cubes
• Kosher salt and freshly ground black pepper
• 3 Tbsp vegetable oil
• 1 (6-oz) can tomato paste
• 2 onions, chopped
• 3 cups beef broth
• 2 (12-oz) bottles of ale
• 3 Tbsp soy sauce
• 1 bay leaf
• 1 lb beets, peeled and halved
• 1 lb brussels sprouts
• 1 lb carrots, chopped
• 1 lb parsnips, chopped
• 1 lb small red potatoes, halved

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Directions

1. Season the beef with some salt and pepper. Heat the oil in a large Dutch oven
   over medium-high heat. Add the beef and cook until well-browned on all sides.
   Stir in the tomato paste and cook for 1 minute.

2. Stir in the onions and cook, stirring occasionally, until softened and browned.
   Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer,
   then reduce the heat to medium-low, cover, and cook, stirring occasionally,
   until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

3. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and
   cook, covered, stirring occasionally, until the meat and vegetables are tender,
   about 1 more hour. Remove the bay leaf before serving.

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This Recipe Is Published Here

bon appetit