Beef Stew With Ale

• 2 lbs beef brisket,
• trimmed and cut into
• large 2-inch dice
• coarse salt and coarse
• ground pepper to taste
• about 2 tbsp Wondra
• flour
• about 5 tbsp canola oil
• 2 cups Portobello
• mushroom caps,
• wiped clean and diced
• (2 large)
• 2 cloves garlic, minced
• Vegetable mix (all
• peeled): 1 'A cups
• white or red pearl on-
• ions (about 8 oz),1 cup
• diced carrots (2 medi-
• um),1 cup diced cele-
• riac or celery root (1
• medium),1 cup diced
• rutabaga or turnip (1
• large)
• 2 bottles brown lager
• (Wild Goose if you can
• find it) or brown ale
• 2 cups beef broth or
• stock
• 1 cup diced large Yukon-
• gold potato
• 3 tsp malt vinegar
• 4 sprigs fresh thyme,
• leaves picked from
• the stem
• 2 small sprigs rosemary,
• leaves picked from
• the stem and roughly
• chopped

1. Generously season all sides of the beef with salt and pepper and lightly dust with Wondra flour.. Add the cano-
2. la oil to a Dutch oven and place over high heat. When oil is almost to smoking point (Or shimmering in the pan),
3. brown the meat in small batches, turning to sear all sides and removing each batch as it is finished.. When all
4. brisket is browned and removed from pot, add mushrooms and roast in the residual beef fat until browned.
5. Add the garlic and cook, stirring frequently, until just softened (but not colored), about three minutes. Remove
6. and reserve Add vegetable mix and cook, stirring frequently, allowing onion to brown, about ten minutes. Re-
7. move vegetables.. Return beef to the pot and add lager. Bring beer to a boil, then reduce heat, skimming any
8. fat from the surface using a spoon or ladle. Reduce the beer by 1/4, about eight minutes. (Pay attention-it'll re-
9. duce quickly.) Add the beef broth or stock.. Cover and simmer over very low heat until meat is starting to be-
10. come tender-about one hour-then add the potato and the browned vegetable mix.. Check stew after an-
11. other hour: If simmering very slowly, the meat should be fork-tender at this point. Add vinegar and adjust
12. seasoning to taste. Stir in the herbs and the mushrooms to heat through. Serve.

beef brisket, salt, ground pepper, wondra, ubour, canola oil, portobello, mushroom caps, clean, garlic, vegetable mix, white, carrots, riac, brown lager, brown ale, beef broth, stock, yukon, gold potato, malt vinegar, thyme, stem, rosemary, roughly

Taken from www.epicurious.com/recipes/member/views/beef-stew-with-ale-50118366 (may not work)