Beef with bone involves lengthy cooking. But The result meets all expectations. This multicooker stew recipe from beef, parsnip, turnip and aromatic herbs will help you make an excellent meal for a festive family dinner. Stewed meat with a crispy crust is saturated with aromas rosemary and thyme, and root vegetables will add sweetness to the dish and become great side dish. For stewing you will need a beer from burnt malt, it gives the dish a bread flavor and combines all the flavors. You can leave a beer-based sauce for the next recipe. light snack soup, and for shortbread pastries. Your holiday dinner will be varied and at the same time performed in a single style. Share with friends: 
Time: 8 hours 25 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 9 cuts of short beef ribs cut
- 1 tbsp. l rapeseed oil
- 2 carrots, chopped logs
- 2 medium onions, cut into four parts
- 2 parsnip roots, coarsely chopped
- 2 medium turnips, cut into quarters
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 sprigs of parsley, stems and greens separately
- 1 tbsp. l spicy mustard
- 1 tbsp. l Worcestershire sauce
- 1 can (340 ml.) Of dark stout or Guinness beer
Recipes with similar ingredients: beef, dark beer, turnip turnip, parsnip root, carrot, rosemary, thyme, parsley
Recipe preparation:
- In a large frying pan, heat the oil over medium heat, put ribs to fit in a pan, but there was still a place. Fry, so that the liquid evaporates, and the meat is fried, about 3-4 minutes Turn over and fry for another 3-4 minutes., Fry the next batch.
- Meanwhile, lay carrots and onions at the bottom of the slow cooker; season with salt and pepper. Put the fried ribs on top report carrots, onions, as well as parsnip root and turnips. Over put thyme, rosemary and parsley stalks, add mustard and Worcestershire sauce.
- Pour the beer into the slow brewer, and if the liquid does not cover contents, add some water. Close the slow cooker and simmer ribs with root crops in slow mode, about 6 – 8 hours
- When the dish is ready, remove the meat and root vegetables, and pour the liquid through a sieve into another container. Take off surface fat and reserve it for the next recipe – Baskets with mushrooms and walnuts, and leave the liquid for third recipe for mushroom soup.
- For serving, arrange the stewed ribs and root vegetables in portions, pour in each plate 2 tbsp. l liquids from cooking, and sprinkle with parsley.
