My Favorite Vegetable Beef Stew
- 1 tablespoon olive oil
- 2 lbs beef roast, trimmed and cubed
- 1 (8 ounce) package link sausage, cut in thirds
- 1 (28 ounce) can crushed tomatoes
- 1 (12 ounce) can beer
- 1 tablespoon Worcestershire sauce
- 3 carrots
- 1 small acorn squash
- 2 turnips
- 1 onion
- 2 white potatoes
- 3 stalks celery
- 2 bay leaves
- 1 tablespoon ground rosemary
- In a Dutch oven, braise beef and sausage in olive oil until browned.
- Drain and return to pan.
- Add tomatoes, beer, Worcestershire sauce, and heat over medium heat.
- Clean, peel, chop vegetables, and add to pan with bay leaves and rosemary.
- If additional liquid is needed, add more beer - do not add water.
- When stew begins to boil, reduce heat to low, cover, and simmer for approximately 2 hours.
olive oil, beef roast, sausage, tomatoes, beer, worcestershire sauce, carrots, acorn, onion, white potatoes, stalks celery, bay leaves, ground rosemary
Taken from www.food.com/recipe/my-favorite-vegetable-beef-stew-273723 (may not work)