Ingredients
- 3 tablespoons canola oil, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 2 tbsp tomato paste
- 4 cups beef stock
- 1 bottle Boulevard Bully Porter beer
- 2-3 cloves garlic, minced
- 1 cups potatoes (red bliss or Yukon gold)
- 1 and 1/2 cups (1/2-inch-thick) diagonal slices carrot
- 1 and 1/2 cups (1/2-inch-thick) diagonal slices parsnip
- 1 cup (1/2-inch) cubed peeled turnip
- Finely chopped fresh flat-leaf parsley (for garnish,optional)
- Salt and freshly ground pepper to taste
Instructions
Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tbspoil and beef.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste,and garlic, cook 1 minute, stirring frequently. Stir in stock and beer, scraping pan to loosen browned bits. Return meat to pan, bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrots, parsnips, and turnips,and potatoes. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Adjust salt and pepper to your taste. Place stew on top of creamy plolenta* (recipe on left) and garnish with fresh parsley.
