Monday, November 25, 2013

Beef Stew

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat (I bought tenderloin, seared it, THEN cut it into chunks)
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can Beer, 12 Ounce Can
  • 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 or dry (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat, setting aside on a plate when brown. 
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. 
Cut beef into 1/2" pieces. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
The liquid should cook down. If it gets too thick/reduces too much, add additional water as needed.(Just add a cup of hot water at a time to replenish the liquid.) 
Add carrots and potatoes, then cover and cook for an additional 30 minutes. 
Taste and adjust seasonings as needed.

Adapted from Pioneer Woman.

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