Diamond Jim Brady's Irish beef & ale stew - Dallas News | myFOXdfw.com

Diamond Jim Brady's Irish beef & ale stew

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Get this recipe courtesy of Chef Sharon Juergens from Diamond Jim Brady's Bistro in Novi.

2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots cut in 1-inch slices
2 ribs celery cut in 1/2-inch slices
2 rutabaga cut in 1-inch cubes
1 cup beer
1 cup beef broth, or use all beer
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons tomato paste
3 tablespoons melted butter
1/3 cup flour

Place all ingredients, except butter and flour in the Crock Pot; mix well.
Cover and cook on low for 8 to 10 hours. Mix melted butter with flour; add to the stew.
Taste and adjust seasonings.
Turn to high and cook until thickened, about 15 to 20 minutes.

Serves 6 ~ Enjoy!

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