Winter Beef Stew

Winter Beef Stew

Ingredients:

• 4 Tbsp olive oil, divided (plus more if needed)
• 1 lb stew beef, cut into 1-inch pieces
• 2 Tbsp all purpose flour
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• ½ lb trumpet, oyster, or shiitake mushrooms, chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small rutabaga, peeled and chopped
• 1 small celery root (celeriac), peeled and chopped
• 1 medium burdock root, peeled and chopped

(about 2 ½ lbs root veggies, total)

• 1 (16 oz) can stout
• 2 cups beef broth
• 2 Tbsp worcestershire sauce
• 2 sprigs rosemary leaves, minced
• 1 tsp dried thyme
• ½ tsp red chili flakes (optional)

 Instructions:

1. Preheat the oven to 375°F.
2. Whisk together flour, kosher salt, and pepper. Toss with beef until evenly coated.
3. Heat 2 Tbsp of the olive oil in a large, heavy bottomed pot (we used a 6 qt dutch oven.) Brown beef in batches until golden, about 3 minutes each side. Add more oil as needed. Set aside.
4. Add remaining 2 Tbsp olive oil. Saute onions until translucent, about 5 minutes. Add garlic, cook for an additional minute. Deglaze the pan with a splash of broth, scraping up any browned bits. Add mushrooms, cook for another 5 minutes.
5. Stir in all remaining veggies, browned beef, beer, broth, worcestershire sauce, rosemary, thyme, and chili flakes. Bring to a boil, cover, and place in the preheated oven. Cook for an hour. Remove the lid and give it a stir, and bake uncovered for another half hour.
6. Serve with a green salad and crusty bread.

Makes 6 Servings

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