Beef And Beer Stew

Ingredients

• 3 Pounds Stew
• 1 Tablespoon Vegetable Shortening
• 2 Tablespoons Butter
• 3 Large Onions (Diced)
• 1 Teaspoon Each Of Rosemary & Thyme (Minced)
• 6 Piece Peppercorns (Crushed)
• 2 Large Fresh Bay Leaves
• 1 Large Turnip (Peeled & Diced)
• 1 Large Potatoes (Peeled & Diced)
• 3 Large Carrots (Diced)
• 1 Cup Celery Hearts With Leaves (Diced)
• 2 Cups Dark Marzen Beer
• 1 1/2 Cups Water

Directions

1. Coat the stew beef with flour evenly.
2. In a large cast-iron pan, heat the vegetable shortening and sear the beef until browned evenly.
3. Meanwhile, in a skillet, melt butter and sauté onions and herbs until golden brown. Add turnips, potatoes, carrots and celery and continue to sauté until slightly browned.
4. Combine the vegetable mixture to the cast iron skillet and add remaining ingredients, stir to combine. Stir in the beer and bring to a boil and reduce to a simmer. Simmer covered for 2 hours, or until the beef is very tender.
5. Remove the bay leaves, and serve piping hot.