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Beef Stew With Beer And Paprika

@bgschiller.bsky.social

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can (12 Oz. Size) Beer
  • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 2 cups Water (additional, If Needed)
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Paste
  • ½ teaspoons Paprika
  • ½ teaspoons Kosher Salt
  • Freshly Ground Black Pepper
  • 1-½ teaspoon Sugar
  • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 4 whole New Potatoes, Quartered
  • Minced Parsley (optional)

Instructions

  1. 1
    Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
  2. 2
    Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute.
  3. 3
    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.
  4. 4
    If the liquid gets too thick/reduces too much, add additional water as needed.
  5. 5
    Add carrots and potatoes, then cover and cook for an additional 30 minutes. If stew gets dry, just add a cup of hot water at a time to replenish the liquid.
  6. 6
    Taste and adjust seasonings as needed.
  7. 7
    Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Recipe Attribution

Beef Stew With Beer And Paprika
tastykitchen.com/recipes/soups/beef-stew-with-beer-and-paprika/