Bunkhouse Beer Braised Beef Stew with Root Vegetables

Ingredients

• 3 tbsp. vegetable oil
• 2 1/2 to 3 pounds beef chuck stew meat
• 1/4 Kosher salt and freshly ground black pepper
• 1/4 c. all-purpose flour
• 1 large yellow onion, diced
• 2 large ribs celery, diced
• 4 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 (12 oz) bottle brown ale or lager beer
• 2 c. chicken broth or beef broth, preferably homemade
• 2 fresh thyme sprigs
• 2 large carrots, peeled and cut into 3/4-inch pieces
• 2 small parsnips, peeled and cut into 3/4-inch pieces
• 12 oz. Yukon gold potatoes cut into 3/4-inch pieces
• 6 oz. small cremini or button mushrooms, brushed clean and quartered
• Crusty bread or cornbread for serving

Instructions

1. In a large Dutch oven over high heat, warm the oil. Put the stew meat in a bowl and season all over with salt and pepper. Dust with the flour, shaking off the excess. Add half of the stew meat to the pot, arranging the pieces in a single even layer so that they are not touching. Sear until deep golden brown on the bottom, about 4 minutes; then turn and sear the second side until deep golden brown, about 3 minutes longer. Transfer the meat to a plate. Repeat with the remaining meat.
2. Reduce the heat under the pot to medium and add the onion, celery, and garlic. Cook, stirring to scrape up any browned bits on the bottom of the pot until the vegetables are lightly browned and softened, about 7 minutes.
3. Stir in the tomato paste and cook for 1 minute, stirring. Then pour in the ale and broth and add the thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, scraping the bottom of the pot to dislodge any browned bits.
4. Bring the mixture to a boil and return the stew meat to the pot. Cover tightly with the lid and place in the oven. Cook for 1 hour.
5. Add the carrots, parsnips, potatoes, and mushrooms and stir gently. Re-cover the pot, return to the oven, and cook until the meat is very tender and the vegetables are cooked, about 1 hour longer. Taste and season with salt and pepper, as needed.
6. Serve in big bowls with plenty of crusty bread.