Beef Stew

The meat in this stew is so tender, it should fall apart if you just look at it. The thicker, more flavorful the sauce, the better.

Photo by Sheryl P.
Every bite of this beef stew is an explosion of flavor.

PREP TIME

20

minutes

TOTAL TIME

170

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

170

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons olive oil

  • 2

    pound cubed beef stew meat

  • 1

    medium onion, diced

  • 3

    cloves garlic, minced

  • 12

    ounce beer (pale lager)

  • 3 1/2

    cups beef broth

  • 2

    tablespoons tomato paste

  • 1

    tablespoon Worcestershire sauce

  • 1 1/2

    teaspoon sugar

  • 1/2

    teaspoob paprika

  • 8

    new potatoes (1 1/2"-2" diameter), quartered

  • 4

    carrots, sliced diagonally

  • 3

    tablespoons all-purpose flour

  • Fresh parsley, finely chopped (optional)

  • Crusty bread (optional)

Directions

Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 teaspoon kosher salt, and pepper to taste. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

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