Beef Stew with Beer and Paprika

By Ksteve10

Ingredients

• 3 TBSP Olive Oil
• 1 TBSP utter
• 2 lbs Stew Meat
• 1 whole medium onion, diced
• 3 cloves garlic, minced
• 1 can beer, (12 oz can)
• 4 cups Beef Stock (or 4 cups water + 4 beef bouillon cubes
• 1 TBSP Worcestershire Sauce
• 2 TBSP tomato paste
• 1/2 tsp Paprika
• 1/2 tsp salt
• freshly ground black pepper
• 1-1/2 tsp sugar
• 4 whole carrots, washed, unpeeled and roughly sliced
• 4 whole new potatoes, quartered
• minced parsley (optional)

Details

Preparation time 10mins
Cooking time 12mins
Adapted from thepioneerwoman.com

Preparation

Step 1

1. Heat oil and butter in a large pot over medium-high heat. Brown meat in 2 batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

2. Add diced onions to the pot. Stir and cook for 2-3 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. Cover and simmer for 1 1/2 to 2 hours.

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

3. Add carrots and potatoes, then cover and cook for an additional 30 minutes. Add water as needed (if it's too thick) and adjust seasonings as needed.

Serve in bowls next to crusty French Bread. Sprinkle with minced parsley, if desired.