Summer Stew

This lighter version of a hearty winter stew uses a few things that are in high supply in the summer: tender, young root vegetables; flowering herbs; and beer!

Ingredients

• 2 small onions, chopped
• 5 stems of fresh sage, leaves and flowers
• 1 ½ lbs of cubed stew beef
• 2 tbsp flour
• 1 leek
• 5 baby beets
• 10 small new carrots
• 2 cups of new potatoes
• 1 bottle of beer
• ½ cup of tomato sauce
• ½ cup balsamic vinegar
• 1 ½ cups beef stock
• Olive oil
• Butter
• Salt & pepper

Directions

1. Preheat oven to 325 degrees.
2. In a  large Dutch oven, sauté onions and sage in olive oil and a knob of butter for 3-4 minutes over medium-high heat on the stove top. 
3. Add cubed beef and flour, and season with salt and pepper. Stir to coat beef then brown for a few minutes.
4. Add rough chopped veggies (leek, beets, carrots, potatoes) and stir to combine.
5. Add beer, tomato sauce, balsamic vinegar, and beef stock then bring to a boil on the stove.
6. Transfer to oven for 2 ½ -3 hours or until meat breaks apart with a fork.

Stephanie Rose

A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.