Beef Stew With

Ingredients

• Servings: 12
• 2 pounds beef brisket, trimmed and cut into 2-inch pieces
• salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 5 tablespoons canola oil
• 2 cups diced portobello mushroom caps
• 1 1/2 cups red pearl onions, peeled
• 1 cup diced carrot
• 1 cup diced celery root (celeriac)
• 1 cup diced turnip
• 2 cloves garlic, minced
• 2 (12 fluid ounce) cans or bottles brown
• 2 cups beef broth
• 1 cup diced potato
• 1 tablespoon malt vinegar
• 4 sprigs fresh thyme, chopped
• 2 sprigs fresh rosemary, chopped

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• 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.
• 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.
• return the beef to the pot, and pour in the . bring to a boil, and cook until the 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.
• 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.