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Name: Beef Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 tablespoons olive oil; 1 tablespoons butter; 2 pounds beef stew meat; 1 medium onion diced; 3 cloves garlic minced; 1 can or bottle beer; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; 1/2 teaspoon paprika; 1 1/2 teaspoons sugar; 1/2 teaspoon kosher salt; freshly ground black pepper; 4 new potatoes quartered; 4 carrots unpeeled, roughly sliced; 2 tablespoons flour; parsley minced; 1 loaf crusty bread for serving

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INGREDIENTS

3 tablespoons olive oil
1 tablespoons butter
2 pounds beef stew meat
1 medium onion ; diced
3 cloves garlic ; minced
1 can or bottle beer
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 new potatoes ; quartered
4 carrots ; unpeeled, roughly sliced
2 tablespoons flour
parsley ; minced
1 loaf crusty bread ; for serving

Servings

INSTRUCTIONS

Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Throw in the stew meat and quickly brown it on all sides, about 5 minutes. Remove the meat to clean plate and set aside.

Throw the onion into the pot then reduce the heat to low. Stir the onion to cook until softened, about 3 minutes. Add garlic and stir around to cook for one minute.

Pour in the beer, beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper. Return the meat to the pot, cover and simmer the stew over very low heat for 1 1/2 to 2 hours, or until the meat is very tender. If the liquid level gets too low, add 1 to 2 cups hot water as needed.

Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes more, or until the vegetables are tender.

To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour this mixture back into the pot and simmer for an additional 10 minutes, or until the stew is very thick. Add parsley at the end.

NOTES

This stew freezes very well.

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Beef Stew

3 tablespoons olive oil
1 tablespoons butter
2 pounds beef stew meat
1 medium onion diced
3 cloves garlic minced
1 can or bottle beer
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
 freshly ground black pepper
4 new potatoes quartered
4 carrots unpeeled, roughly sliced
2 tablespoons flour
 parsley minced
1 loaf crusty bread for serving

Throw the onion into the pot then reduce the heat to low. Stir the onion to cook until softened, about 3 minutes.  Add garlic and stir around to cook for one minute.

Pour in the beer, beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.  Return the meat to the pot, cover and simmer the stew over very low heat for 1 1/2 to 2 hours, or until the meat is very tender. If the liquid level gets too low, add 1 to 2 cups hot water as needed.

Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes more, or until the vegetables are tender.

To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour this mixture back into the pot and simmer for an additional 10 minutes, or  until the stew is very thick. Add parsley at the end.

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Nutrition

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Serving Size: 1 Serving (382g)
Recipe Makes: 8 Servings

Calories: 539
Calories from Fat: 225 (42%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 1.4g
Cholesterol 83.7mg		26 %
Sodium 905.9mg		31 %
Potassium 1075.6mg		28 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 43.5g
Protein 30.1g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 539

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