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!
- 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
- Salt & pepper
- Preheat oven to 325 degrees.
- 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.
- Add cubed beef and flour, and season with salt and pepper. Stir to coat beef then brown for a few minutes.
- Add rough chopped veggies (leek, beets, carrots, potatoes) and stir to combine.
- Add beer, tomato sauce, balsamic vinegar, and beef stock then bring to a boil on the stove.
- Transfer to oven for 2 ½ -3 hours or until meat breaks apart with a fork.