Beef Stew with Root Vegetables by This Old Gal

olive oil, butter, chuck roast, garlic, onion, beer, beef broth, worcestershire sauce, tomato paste, white sugar, paprika, kosher salt, black pepper, carrots, parsnip, turnip, bay leaf, potato starch

Prep Time: 20 min
Cook Time: 33 min
Total Time: 53 min

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– 3 tablespoons Extra Virgin Olive Oil
– 1 tablespoon Butter
– 2 pounds Chuck Roast (cut into 2 inch cubes (or Stew Meat)
– 3 cloves Fresh Garlic, minced
– 1 large Yellow/Brown Onion (cut into quarters)
– 8 oz Beer
– 3 cups Beef Broth
– 1 tablespoon Worcestershire sauce
– 4 tablespoons Tomato Paste
– 1 1/2 teaspoons White Sugar
– 1/2 teaspoon Paprika
– 1 tablespoon Kosher Salt (1.5 tsp if using Sea Salt)
– 1/2 teaspoon Freshly Ground Black Pepper (Freshly Ground)
– 3 large Carrots (cut into large chunks)
– 2 large Parsnips (cut into large chunks)
– 1 medium Turnip (cut into large chunks)
– 1-2 Bay Leaves
– 1-2 tablespoons Potato Starch (or Flour)
– 6 cups Pressure Cooker Cheese Grits

Prep Time: 20 min
Cook Time: 33 min
Total Time: 53 min

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