Beef with beer and harvest vegetables

Ingredients

• 45 mL (3 tablespoons) Olive Oil
• 2 large onions, finely sliced
• 675 g (1 1/2 lb) stewing beef in 2.5-cm (1-inch) cubes
• 125 mL (1/2 cup) flour
• 341 mL (12 ounces) beer
• 750 mL (3 cups) beef stock
• 10 mL (2 teaspoons) brown sugar
• Zest and juice of one orange
• Salt and pepper to taste
• 3 carrots, sliced
• 1 rutabaga, cubed
• 2 sweet potatoes, cubed
• 12 new red potatoes, washed
• 1 small container cremini mushrooms, washed
• 5 mL (1 teaspoon) dried thyme
• 2 mL (1/2 teaspoon) savoury
• 3 bay leaves

Preparation

1. Heat oil in a large saucepan. Sauté onions for two minutes. Add beef cubes and sauté for 4 to 5 minutes until slightly brown all over. Stir in flour and mix well. Cook for another 2 minutes, stirring constantly. Add beer in small quantities.
2. Stir constantly, scraping the bottom of the pan. Add beef stock, brown sugar, orange juice and zest, salt and pepper.
3. Allow to simmer for 1 1/2 hours over medium-low heat. Add vegetables and herbs and continue to cook for 45 minutes or until
4. vegetables are tender. Add more beef stock if need be. Serve with a loaf of Les Trois Moulins bread Le Belge Traditionnel