2 cloves garlic, chopped
6 oz tomato paste
10 Yukon Gold Potatoes
1 bottle Gordon Biersch Maibock
1 pint veal or chicken stock
2 large carrots, cut into 1-inch chunks
1 turnip, peeled and cut into eighths
2 rutabaga, peeled and cut into eighths
2 1/2 lbs stew meat (beef, pork or lamb), sliced in 1-2 inch cubes
1 large onion, peeled and chopped in eighths or 25 boiling onions, peeled
1 bouquet garnish of rosemary, thyme, bay leaves and marjoram
Sear the beef over high heat to brown the sides. Do this in a very hot skillet and not more than 1 pound at a time. Place the meat in a large pot as each batch is complete. Add all of the ingredients into the pot and bring to a boil. Reduce heat to a simmer and let it stew for at least 1 hour. Serve in hollowed out sourdough round bread bowls.
Food Pairing: Rich hearty stews like all bock beers, it also perfect for braising meats and complimenting hearty fare.