It’s What’s For Dinner

I love to cook and bake; unfortunately, I do not love to menu plan and grocery shop.  I love a hot, sit down dinner every night; I do not like quick boxed meals.

So, last night when I realized that the only meat in the house was stew meat I went on a hunt for a new recipe.  The criteria was simple:  I had to have the ingredients on hand.

I came across this recipe for Beef Stew with Beer and Paprika.  I don’t know if I would have tried it except that everyone I know who has tried a recipe from Pioneer Woman has loved the outcome.  So away we went.

The recipe was easy to read and follow.  My house smelled amazing.  It was perfect for a rainy, cold Pacific Northwest kind of day.

Personal Experience Notes on the Recipe:  My sauce did not thicken.  I did not have a can of cheap beer, so I used some Belgian Ale that had been in the fridge for quite some time.  I can only assume that my husband won’t mind!  I did not have fresh garlic cloves so I used minced.   Everyone loved it.  The flavor was good.  The presentation lovely.  And, the aroma enticing.

Ingredients:

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 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
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

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.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then 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.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

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.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

 

 

 

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