Beef Stew with Beer and Paprika

Beef Stew with Beer and Paprika


Beef Stew Beer 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 :

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