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Yields: 6 servings


• 1/4 cup bacon fat
• 2 1/2 pounds stew meat, cut into 1" cubes
• 1/4 cup flour
• salt and pepper
• 5 tablespoons olive oil
• 1 onion, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 pound carrots, peeled and sliced
• 1 pound celery, sliced
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 1 parsnip, peeled and sliced 1 turnip, peeled and chopped
• 1 pound baby red potatoes
• 4 cups beef broth
• 2 bottles Sierra Nevada Pale Ale
• 3/4 cup parsley, chopped
• 4 bay leaves

Heat the bacon fat in a large pot. Season flour with salt and pepper. Coat beef cubes. Brown meat in the bacon fat until nicely browned. Remove onto a paper towel, and set aside.

Heat the olive oil in the same pot. Cook the onions, garlic, carrots and celery over low heat. Add the vinegar and sugar. Deglaze the pan by scraping off the food stuck on the bottom of the pot. Add the broth and bring to a boil. Then, add the meat, beer, the vegetables, and herbs. Reduce heat to medium. Cover and simmer for 90 minutes.

Serve with crusty bread.

Jennifer A. Wickes © 2005
Food Writer, Recipe Developer, Cookbook Reviews



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