Beef Stew

Beef Stew

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Tbsp olive oil

  • 2

    lb cubed beef stew meat (1¼")

  • 1

    med onion, diced

  • 3

    cloves garlic, minced

  • 12

    oz beer (pale lager)

  • c beef broth

  • 2

    Tbsp tomato paste

  • 1

    Tbsp Worcestershire sauce

  • tsp sugar

  • ½

    tsp paprika

  • 8

    new potatoes (1½"-2" diameter), quartered

  • 4

    carrots, sliced diagonally

  • 3

    Tbsp all-purpose flour


1. 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. 2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste. 4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours. 5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer. 6. 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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