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My Favorite Vegetable Beef Stew

1 tablespoon olive oil
2 lbs beef roast, trimmed and cubed
1 (8 ounce) package link sausage, cut in thirds
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can beer
1 tablespoon Worcestershire sauce
3 carrots
1 small acorn squash
2 turnips
1 onion
2 white potatoes
3 stalks celery
2 bay leaves
1 tablespoon ground rosemary


In a Dutch oven, braise beef and sausage in olive oil until browned. Drain and return to pan. Add tomatoes, beer, Worcestershire sauce, and heat over medium heat. Clean, peel, chop vegetables, and add to pan with bay leaves and rosemary. If additional liquid is needed, add more beer - do not add water. When stew begins to boil, reduce heat to low, cover, and simmer for approximately 2 hours.

Source: www.food.com