Harvest Beef Stew
This is a delicious, hearty stew that’s perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
In a big pot, warm up the bacon fat over medium heat.
Mix the salt and pepper with the flour.
Cover the beef cubes.
In the bacon grease, nicely brown the meat.
Take out and place on a paper towel.
In the same pot, heat the olive oil.
Cook celery, carrots, onions, and garlic slowly over low heat.
the sugar and vinegar.
Bring to a boil after adding the broth.
By removing the food that has accumulated on the pan’s bottom, the pan can be deglazed.
meat back into the pot Beer should be added, followed by parsnips, turnips, red potatoes, bay leaves, and parsley.
heat to a medium-low setting.
90 minutes of simmering under cover while stirring occasionally