A delicious stew with a good brown lager flavor.
- 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 lager beer
- 2 cups beef broth
- 1 cup diced potato
- 1 tablespoon malt vinegar
- 4 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 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 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.
- 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.