Sundays are meant for writing, not sweating over a pot. Enter…beef stew, the yummiest, easiest dinner for happy bellies.
Beer Beef Stew
SERVINGS: 6 Servings
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole large sweet Onion, Diced
- 3 cloves Garlic, Minced
- 1 can (12 Oz. Size) of dark Beer
- 4 cups Beef Stock
- 2 cups Water
- 2 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
Heat oil and butter over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. (Keep that yummy juice for later!) Cut pieces in half. Set aside.
Add diced onions to the pot. Add a pinch of salt, stir and cook for two or three minutes until softened. 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.
Add carrots, then cover and cook for an additional 30 minutes. Serve with mashed potatoes. Or if serving with noodles, add 4 whole new baby potatoes with the carrots!