Celery root, turnips, and red pearl onions simmer with beef brisket cubes in brown lager in this hearty stew.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
224 Calories
Recipe Instructions
Step 1
Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
Step 2
Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
Step 3
Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
Step 4
Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.
Ingredients
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 cups beef broth
salt and black pepper to taste
1 tablespoon malt vinegar
1 cup diced potato
2 cups diced portobello mushroom caps
2 sprigs fresh rosemary, chopped
1 cup diced carrot
1 cup diced turnip
2 pounds beef brisket, trimmed and cut into 2-inch pieces
5 tablespoons canola oil
1 ½ cups red pearl onions, peeled
1 cup diced celery root (celeriac)
2 (12 fluid ounce) cans or bottles brown lager beer
