Beef Stew with Beer and Paprika
This was simple to prepare. It is a nice winter stew. We used Loose Cannon Heavy Seas Winter Storm ESB for the beer. Instead of fresh carrots, I used frozen carrot slices, about 4 cups. Russet potatoes are slightly large potatoes, so I cut those up into bite size pieces. I did not need to add any additional water.
- 3 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 2 pounds beef stew meat
- 1 whole yellow onion, chopped
- 3 cloves garlic, minced
- 12 ounces beer
- 4 cups beef stock
- 1 tablespoon worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- 1 ½ teaspoons sugar
- 4 cups frozen chopped carrots
- 4 russet potatoes, cut into chunks
2 cups water, additional, as needed
|Heat oil and butter in large pot over medium-high heat. Brown beef (in 2 batches if needed) and remove to plate. Set aside.
|Add diced onions to the pot. Stir and cook for 2 or 3 minutes until softened, then add garlic for 1 minute. Pour in beef and beef stock, then add Worcestershire, paprika, salt, pepper, and sugar. Add beef back into pot. Stir to combine. Cover and simmer for 1 ½ 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.
Makes 6 servings
Source : kitchenmonki.com
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