2 lb beef stew meat, chuck, shoulder, or bottom round
2 bay leaves
1 tbl dry thyme
1 tbl dry rosemary
1/4 cup vegetable oil
2 tbl butter
1 cup diced peeled onion
1/4 cup flour
12 oz dark beer
1 qt hot beef broth
1/2 cup crushed tomatoes
2 tsp salt
2 tsp freshly-ground black pepper
1/2 cup diced peeled carrots
1/2 cup diced peeled celery
1 cup diced peeled rutabaga (wax turnips
1 cup diced peeled parsnips
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 until the butter
bubbles. Add 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 the onions to the
casserole and cook to a golden caramelized color. Sprinkle the onions with the
flour and stir to combine well.
Return the beef to the casserole, add the beer, hot 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 the carrots, celery, rutabaga and parsnips and continue to cook for 1
additional hour.
