10 mL (2 tsp.) olive oil
25 mL (½ cup) minced onion
40 mL (2 tbsp. + 2 tsp.) flour
400 g braised beef
341 mL (1 bottle) red beer
250 mL (1 cup) parsnip
250 mL (1 cup) diced carrots
160 mL (⅔ cup) beef stock
250 mL (1 cup) diced potatoes
Salt and pepper to taste
Preheat oven to 200 °C (400 °F).
In an ovenproof pot on the stove, heat the olive oil and brown the onions.
Flour the beef and brown it in the pot.
Deglaze with the beer.
Add the parsnips and carrots, then pour in the beef stock.
Put the pot in the oven and cook for 45 minutes. Add the potatoes and cook for an additional 45 minutes.
Think ahead: Store a serving of the stew in the freezer for another day.
Variation: Replace the beer with red wine.
