Beer-Braised Beef Stew

• 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• One 6-ounce can tomato paste
• 2 onions, chopped
• 3 cups beef broth
• Two 12-ounce bottles ale
• 3 tablespoons soy sauce
• 1 bay leaf
• 1 pound small beets, peeled and halved
• 1 pound Brussels sprouts
• 1 pound carrots, chopped
• 1 pound parsnips, chopped
• 1 pound small red potatoes, halved

1. Season the beef with some salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat.
3. Add the beef and cook until well-browned on all sides.
4. Stir in the tomato paste and cook for 1 minute.
5. Stir in the onions and cook, stirring occasionally, until softened and browned.
6. Add the beef broth, ale, soy sauce and bay leaf.
7. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
8. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour.
9. Remove the bay leaf before serving.

boneless beef chuck, kosher salt, vegetable oil, tomato paste, onions, beef broth, bottles, soy sauce, bay leaf, beets, brussels, carrots, parsnips, red potatoes

Taken from www.foodnetwork.com/recipes/nancy-fuller/beer-braised-beef-stew.html (may not work)