Beef Stew Slow-Cooked in Beer, Carrots and Potatoes

By RoketJSquerl

Ingredients

• 2 pounds stew beef
• 1 can of beer
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/2 cup chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 4 carrots, washed and roughly chopped (no need to peel)
• 4 potatoes, chopped into 1-inch chunks
• 2-3 cups beef stock
• salt & pepper, to taste
• chopped parsley for garnish

Details

Servings 6
Cooking time 240mins
Adapted from wishfulchef.com

Preparation

Step 1

Over medium-high heat, place oil in a dutch oven or large pot. Brown meat for about a minute and set aside on a plate.

Add diced onions and cook for about 3 minutes, then add garlic and cook for a minute. Pour in beer and 2 cups stock (save the other cup for later if needed). Add tomatoes, tomato paste, paprika, salt & pepper. Add beef back into the pot. Stir then cover and simmer on low heat for about 2 to 2 1/2 hours. If sauce is too thick just add extra stock.

Mix in carrots and potatoes to the pot then cover and cook for another hour, stirring halfway. At this point, sauce will become thicker. Add more salt & pepper if needed. Garnish with chopped parsley.

Total time: about 4 hours
Yield: 6-8 servings