Beef And Beer Stew With Herbs Recipe

There's nothing quite so warm and comforting on a cold winter's evening as a bowl of hearty stew simmering on the stovetop or woodstove. This beef stew was made for just such a night. The beer complements the beef beautifully, and the root vegetables and dried herbs give it savory flavor and wonderful aroma. If at all possible, sear the beef in bacon drippings. The smoky flavor adds depth of flavor to the stew. The vegetables include potatoes, carrots, and onions, but diced rutabaga, parsnips, or turnips are some other possibilities. Mushrooms can be added to the stew as well. Just saute 4 to 8 ounces of sliced mushrooms and add them along with the vegetables. If you choose to add some frozen peas, cut green beans, corn, or mixed vegetables, add them about 10 minutes before the stew is ready. Fresh peeled or frozen pearl onions make a good replacement for the cut-up onions. Serve the stew with a crusty sourdough or french bread. If you like to bake your bread from scratch, try this no-knead beer rye loaf.