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This recipe is a great for a weeknight or on Shabbos, and it can easily be made in a slow cooker too! You don’t need to follow the recipe exactly; you can use any root vegetables you have on hand.
3 tablespoons vegetable oil
2 pounds beef stew meat cubes
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 medium onion, diced
1 cup beer
4 cups Manischewitz Beef or chicken broth (or water)
1 tablespoon fish-free Worcestershire sauce like Tonnelli
2 and 1/2 tablespoons tomato paste
1 and 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 carrots, sliced
2 parsnips, sliced
minced fresh parsley (for garnish)
Heat oil in a medium pot and brown beef cubes. Remove beef from pot.
Add garlic and onion to pot and cook until softened, about three minutes.
Pour in beer, broth (or water), Worcestershire sauce, tomato paste, sugar, and seasonings. Mix to combine.
Return beef to pot, cover and simmer on low until meat is very tender, about one and a half to two hours.
Add carrots and parsnips and continue to simmer until vegetables are tender and liquid is reduced, about 30 minutes. Top with minced parsley before serving.
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