Friday, January 14, 2011

Beef Stew with Beer and Paprika

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


■3 Tablespoons Olive Oil
■1 Tablespoon Butter
■2 pounds Stew Meat
■1 whole Medium Onion, Diced
■3 cloves Garlic, Minced
■1 can Beer, 12 Ounce Can
■4 cups Beef Stock
■2 cups Water
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Tomato Paste
■½ teaspoons Paprika
■½ teaspoons Kosher Salt
■Freshly Ground Black Pepper
■1-½ 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, beef stock, and water, 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.

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.

No comments: