I am writing this recipe from memory, because I managed to lose my notes. But, it is pretty simple, and you can make any changes that float your boat. I was rather surprised by how much I liked it -- it is not something I would have done if not for the Root Veg challenge.
Ingredients
1 pound beef, cubed, I used chuck and made roughly 3/4 inch cubes *
2 cups cubed parsnips *
2 cups cubed rutabaga/swede *
2 cups cubed Carrots *
1 onion, diced
2 TBSP minced or crushed garlic
1 12 ounce can/bottle of good beer (I used Modelo Especial)
Beef Stock/broth -- enough to cover everything in the pot
1 TSP dried oregano
Salt and Pepper to taste
I cup flour
* The size of your cubes of meat and veg are up to you. Just keep the size consistent.
You will need a cast iron Dutch oven, or another cooking vessel that is oven safe.
Instructions
Dip your beef cubes in flour, then sear them in a hot DO or pan lubed with OO. This will brown the meat, and the flour will help thicken the sauce.
Remove the meat, and add a little more OO. Sweat your onions and garlic.
Deglaze the pan/DO with beer.
Put your meat and all of the veg in the pan/pot, and add enough beer and stock to just barely cover everything.
Put the pan/pot, covered into an oven set to 275F. This is where a cast iron DO or braiser will really excel.
Cook until the beef is fork tender -- from 2 to three hours.
CD
Ingredients
1 pound beef, cubed, I used chuck and made roughly 3/4 inch cubes *
2 cups cubed parsnips *
2 cups cubed rutabaga/swede *
2 cups cubed Carrots *
1 onion, diced
2 TBSP minced or crushed garlic
1 12 ounce can/bottle of good beer (I used Modelo Especial)
Beef Stock/broth -- enough to cover everything in the pot
1 TSP dried oregano
Salt and Pepper to taste
I cup flour
* The size of your cubes of meat and veg are up to you. Just keep the size consistent.
You will need a cast iron Dutch oven, or another cooking vessel that is oven safe.
Instructions
Dip your beef cubes in flour, then sear them in a hot DO or pan lubed with OO. This will brown the meat, and the flour will help thicken the sauce.
Remove the meat, and add a little more OO. Sweat your onions and garlic.
Deglaze the pan/DO with beer.
Put your meat and all of the veg in the pan/pot, and add enough beer and stock to just barely cover everything.
Put the pan/pot, covered into an oven set to 275F. This is where a cast iron DO or braiser will really excel.
Cook until the beef is fork tender -- from 2 to three hours.
CD
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