Beef Stew
The meat should fall apart if you
just look at it. And the thicker, more flavorful the sauce,
the better.
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8
3 Tbsp olive oil
2 lb cubed beef stew meat (1
1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika 8 new potatoes (1
1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley
(optional)
Crusty bread (optional)
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.
Nancy Wildman Cole shared Crock-Pot
Recipes's photo.