Beef And Beer Stew With Root Vegetables

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Mike01	6	Servings

INGREDIENTS

2	lb	Beef stew meat
		chuck shoulder or bottom
		round
2		Bay leaves
1	T	Dry thyme
1	T	Dry rosemary
1/4	c	Vegetable oil
2	T	Butter
1	c	Onions, peeled and diced
1/4	c	Flour
12	oz	Dark beer
1	qt	Hot beef broth
1/2	c	Crushed tomatoes
2	t	Salt
2	t	Freshly-ground 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

INSTRUCTIONS

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 1additional hour. Thie recipe  yields 6 to 8
servings.  Recipe Source: MICHAELS PLACE with Michael Lomonaco From the
TV FOOD  NETWORK - (Show # ML-1A09 broadcast 03-01-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  [email protected]  03-01-1997  Recipe
by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 209 Calories From Fat: 120 Total Fat: 13.6g Cholesterol: 10.2mg Sodium: 1420.1mg Potassium: 340.8mg Carbohydrates: 15.5g Fiber: 2.8g Sugar: 3.3g Protein: 3.7g