ZZ Beef Stew

By á-4527

Recipe Credit: Tasty Kitchen
Photo Credit: Listed in Source URL (web-site)

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds boneless Chuck Roast
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoons Rotisserie Seasoning
• 1 1/2 teaspoon Sugar
• 4 whole New Potatoes, Quartered
• Peas and Carrots

Preparation

Step 1

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

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.