BEEF STEW WITH WINTER ROOT VGETABLES

BEEF STEW WITH WINTER ROOT VGETABLES image

Yield 10 servings

Number Of Ingredients 15

8 ounces of bacon, cut into 1 inch pieces
5 pounds of beef chuck, trimmed, cut into 1 1/2 inch pie ces
1/2 cup all purpose flour
6 tablespoons olive oil
2 pounds onions, thinly sliced
6 garlic cloves, chopped
1/4 cup red wine vinegar
3 tablespoons packed brown sugar
2 14 1/2 ounce cans of beef broth
3 cups dark beer
1 1/2 pounds carrots, peeled, cut into 2 inch lengths
1 1/2 pounds parsnips, peeled, cut into 2 inch lengths
3/4 cup chopped fresh parsley
2 small bay leaves
1 tablespoon chopped fresh thyme

Steps:

Cook bacon in large pot over medium high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels, Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippins in pot over high heat. Working in batches, add beef and brown well, adding oil by talespoonfuls as needed about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over hight heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to a boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper.