Beer And Beef Stew

• 1/4 cup butter or bacon drippings
• 1/4 cup flour
• 2 lbs stew beef cut into 1-inch cubes (chuck roast works well)
• 1 tsp salt
• Fresh black pepper to taste
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 1 tbsp fresh tarragon
• 1 bay leaf
• 2 tsp cumin
• 3 cups beef broth
• 1 bottle stout beer
• 4 medium parsnips, peeled and diced into 1-inch pieces
• 1 large white onion (about 1 1/4 cups), peeled and diced
• 1 lb white potatoes, diced into 1-inch pieces

1. Melt butter in a medium stock pot over medium heat.
2. Add flour and stir constantly for about one minute, until roux turns light brown.
3. Add beef, herbs and seasonings, broth and beer and stir to combine.
4. Simmer on medium-low, covered, for about an hour, stirring occasionally.
5. Add vegetables and continue cooking for about 20 minutes, until vegetables are tender.
6. Taste and season with salt and pepper.

ubc, ubc, beef, salt, fresh black pepper, thyme, oregano, tarragon, bay leaf, cumin, beef broth, stout beer, parsnips, white onion, white potatoes

Taken from www.epicurious.com/recipes/member/views/beer-and-beef-stew-50103326 (may not work)