Beef Stew


 

  • 3 Tablespoons Olive Oil
  • 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 (as 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, peeled, And roughly sliced. Microwave ahead of time to soften.
  • 4 whole New Potatoes, Quartered. Microwave ahead of time to soften
  • 4 celery stalks, diced
  • some mushrooms, diced
  • some peas
  • fresh rosemary and thyme
  • 1 tbsp flour, if needed to thicken

Preparation Instructions

Heat oil  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 Sauce, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Add vegetables. Cover and simmer for 1 1/2 to 2 hours.

 

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