This cold weather here in Toronto really calls for a nice meat stew for this Friday Dinner! Using beer as liquid adds a rich flavor for soups and stews. I prefer using dark beer with a roasted fuller taste such as a stout or an ale.
Adding the potatoes and vegetables to the stew make this a perfect one pot dinner. This week I just added parsnips but of course if you want to and have handy at home you can add other root vegetables such as carrots and turnip.
Serve with a dollop of sour cream or crème fraîche on top gives this stew a creamy finish!
In Sweden we often serve our stews with a jelly such as black current or rowan berry. I know this is not common in all culture but if you like to give it a try! The sweetness is a nice break from the savory of this dish.
Remember Life is too short to not eat and drink well!