Hearty Beef Stew

A cold and wet day always needs some comfort foods, that being said, it was suggested that I make Beef Stew. I ran my errands and on the way home stopped by the market for a shoulder roast, a few parsnips and turnips. After retuning home I trimmed and cut the roast into cubes, seasoned and dusted in flour and then seared the juices in. Once browned, I removed them from the pan, tossed in an onion, carrot, celery and the root veggies, then finally some mushrooms. Back to the pot goes the meat, a nice dark ale, beef broth and seasonings. Let them cook for about an hour. Once the meat is tender I served it over a mound of mashed potatoes. It was even better the next day for lunch!