Name: Beef Bourguignon with Beer and Root Vegetables
Total time: 180 min
Yield: 4 servings
Cuisine: French
Ingredients: 500g beef chuck, cut into cubes; 1 cup dark beer; 1 onion, chopped; 2 carrots, sliced; 1 parsnip, sliced; 2 celery stalks, sliced; 200g mushrooms, sliced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste; Olive oil for cooking

A variation of the classic French beef stew using beer and additional root vegetables.

Method

Heat olive oil in a large pot. Brown the beef cubes on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, parsnip, celery, and garlic until softened. Add tomato paste and cook for 2 minutes.
Return the beef to the pot. Add dark beer, thyme, bay leaf, salt, and pepper. Bring to a simmer.
Cover and cook on low heat for 2-3 hours until the beef is tender. Add mushrooms in the last 15 minutes of cooking.
Serve with mashed potatoes or crusty bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.