beef stew
- 3 tbsp olive oil
- 1 tbsp butter
- 2 lb beef stew meat
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can or bottle pale ale beer
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- ½ tsp paprika
- 1½ tsp sugar
- ½ tsp kosher salt
- freshly ground black pepper
- 4 new potatoes, quartered
- 4 carrots, unpeeled, roughly sliced
- 4 celery stalks, chopped
- 2 tbsp all purpose flour
- minced parsley
- crusty bread for serving (or biscuits!)
- To begin, heat oil and butter in a large pot or dutch oven over medium-high heat. Toss in meat and quickly brown all sides, about 5 minutes.
- Remove the meat to a clean plate and set aside.
- Throw the onion into the pot and reduce heat to low, stirring until softened. Add garlic, and cook an additional minute or so.
- Pour in the beer, broth, Worcestershire sauce, tomato paste, paprika, salt, pepper & sugar.
- Return the meat to the pot, cover it, and simmer the stew over low heat for 1½ to 2 hours.
- Add your vegetables, and simmer for an additional 30 minutes, until they are tender.
- To thicken the stew, remove one cup of liquid, and whisk in the flour. Return it to the pot, and simmer for an additional 10 minutes.
- Serve with crusty bread or biscuits! Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/02/13/beef-stew/
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