Toms beef stew

Toms beef stew

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  • Prep Time


  • Total Time


  • Servings



  • lbs chuck roast cubed or stew meat

  • 32

    oz beef stock

  • 1

    12oz beer

  • 2

    tbs tomatoe paste

  • 1

    med onion

  • 3

    cloves garlic minced

  • 4

    dashes worsteshire sauce

  • optional paprika

  • 2

    tbs sugar

  • potatoes 2 med.

  • peas frozen/corn frozen

  • carrrots 1


Brown meat in pot remove then add diced onion and garlic sweat for about 3-4 min. add beer,beef stock,tomatoe paste,sugar,paprika and 4 dashes of worsteshire sauce put meat back in pot cover reduce heat to simmer for 1 1/2 hours. add potatoes and carrots and cover and cook for 30 min or until veggies are cooked then add peas and corn To thicken measure 3tbs flour in bowl then drizzle beef stock enough to make a thin paste then add to stew and continue to cook until it thickens approx 10 min.


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