Stewing

I stopped at the Middleton CSA table this weekend at the Midland Farmers' Market and purchased some stew beef.  I haven't made stew in a very long time, so I figured it was time to do so.  I picked up a couple small eggplants, some peppers and parsnips thinking they would be good for the stew.  I also have a six pack of Shock-Top Belgian White in my refrigerator and thought that would make a good addition for flavor.

Autumn Beef Stew

• 2 Tbsp olive oil
• 3 lbs stew beef
• 2 small onions*, diced
• 3 cloves garlic*, thinly sliced
• 1 medium yellow pepper*, diced
• 2 medium parsnips*, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small eggplant*, diced
• 1 28-oz can crushed tomatoes
• 1 12-oz bottle Shock-Top Belgian White
• 4 cups homemade vegetable stock
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 tsp oregano
• 1 tsp basil
• 1 1/2 tsp tumeric

 Heat olive oil in large Dutch oven over medium heat.  Add onions and cook, stirring, until just starting to turn translucent.  Add stew beef and cook until browned on each side.  Add garlic, stirring for about 1 minute or until fragrent.  Add remaining ingredients and bring to a boil.  Reduce heat to simmer and cook, covered for 2 hours or until vegetables are cooked. 

*Farmers Market items