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Beef Stew from thepioneerwoman.com/cooking

Beef Stew with Beer and Paprika

Prep Time:
10 Minutes
Cook Time:
2 Hours30 Minutes
Difficulty:
Easy
Servings:
6

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can (12 Oz. Size) Beer
  • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 2 cups Water (additional, If Needed)
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Paste
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1-1/2 teaspoon Sugar
  • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 4 whole New Potatoes, Quartered
  • Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

For this recipe I changed up the beer to an I.P.A. It was way better, and I used diced canned tomatoes instead of paste. The diced canned tomatoes I use already have a sweet taste to them, and with the worcestershire, it was amazing. 🙂

Plus, a couple boxes of sliced mushrooms and this recipe was amazing. For the mushrooms, I waited until the last twenty minutes to add them in, since they do not need as much time to cook. And usually, for the carrots its better to add them before the potatoes. I like my carrots mushy, not really crunchy. The great thing about this recipe, you can chop up everything while waiting for the liquids to mix and meld with the meat. Quick and easy and delicious. 

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