Recipe by Chef Michael Lomonaco, Porter House New York
Chef Michael Lomonaco was on The Today Show about a year ago and made this stew for the Cast and Crew. The Stew looked so delicious on the show, that I had to try it. Just click on the link for the full recipe and directions.
This recipe calls for vegetable oil, I would normally use olive oil. I think it gives a better flavor and is better for you.
Put the oil and butter in a large, heavy-bottomed pot and heat it over medium-high heat.
Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, approximately 8 minutes total.
Transfer the beef to a plate and set aside. This may be done in batches to brown all the beef evenly.
Add the onion and butter to the pot/casserole and cook until golden and caramelized, approximately 15 minutes.
Sprinkle the onions with the flour and stir to combine well.
Return the beef to the pot/casserole, add the porter ale, (I could only find Shiner Bock. I knew it would be good, it's made in Texas) beef broth, tomato paste diluted in 1 cup warm water, and bring to a boil.
Lower the heat, cover and simmer 1 1/4 hours.
While the pot is simmering, chop your carrots, celery, parsnips and potatoes. I could not find parsnip so I skipped that step and the stew was still delicious.