INGREDIENTS
1 package Stew Meat
Worcestershire Sauce
Carrots
Celery
Onion
Garlic
Thyme & Rosemary spices
Bottle Beer
Beef Broth
Bay leaves
Purple Sweet Potatoes
Turnips
Zucchini
1 can Diced Tomatoes
Vinegar
Parsley
DIRECTIONS
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1 Package stew meat – marinade in Worcestershire sauce over night.
(Next Day) 1st take meat out of fridge and bring up to room temperature prior to cooking
Salt & Pepper Meat and dust all sides of the meat with cornstarch and brown the meat in Dutch oven with Oil. – Remove the meat and set aside.
Wipe out oil from Pot but leave the meat bits and add new Oil and ingredients below.
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ADD IN
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4 Carrots, 4 Celery and 1 Onion wash, peel & chopped
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4 cloves of Garlic minced
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2 tsp EACH Thyme, & Rosemary
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Continue to simmer over medium heat, stirring occasionally @ 2-5 minutes
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Add in a Bottle of Beer and simmer (lightly bubbling) off for 2-4 minutes, stirring often
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Pour in 2 cups Beef Broth
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2 – 3 Bay leaves
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Return Meat to pot
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2 Sweet Potatoes (purple). 2 Turnips (washed, peeled and chopped)
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2 Zucchini wash & chopped
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1 can diced Tomatoes
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2 tbsp Vinegar
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1tbsp Parsley
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Add enough Water to cover the ingredients and add Salt & Pepper to desired amounts.
Bring to a boil, reduce and simmer partially covered till vegetables soften @ 2 – 4 hours… adding water if needed throughout.
