For those of you in a slightly different climate you might think I was a bit nuts for making beef stew in May. But, last weekend here in Colorado we had rainy days in the 50's, which were just perfect for some beef stew. This is also the reason my photos are kind of yellow looking - no sunlight, boo.
I had pinned Pioneer Woman's Beef stew with Beer and Paprika and was itching to give it a try with some of David's home brewed Scottish Ale. I have to say the result was delicious! This recipe has a deep flavor and the larger cut veggies reminded me more of eating a Sunday roast with gravy. The end result doesn't have much broth/juice since it is a stew, but just enough to mash up your potatoes as you eat them.
Beef Stew with Beer and Paprika
adapted from The Pioneer Woman Cooks
Ingredients
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 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)
- additional water as 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
- 6 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 6 whole New Potatoes, Quartered
Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown
meat in batches if necessary, setting aside on a plate when brown. Cut larger pieces in
half, down to bit size. 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 hour.
Add carrots and potatoes, then cover and cook for an additional 45 minutes or longer if your veggies are still crisp, but at least 45 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.
My main adaptations from the original recipes were that I used less meat (1 pound instead of 2) and upped the veggie content a bit. Also I added the veggies part way through the simmering so I wouldn't have to wait an additional half hour - it was already 9pm and I was hungry! The photo above is a double recipe, most of it went to some friends so they could enjoy their new baby and leave the stove alone.
So give this recipe a try and let me know what you think or what changes you make.
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 hour.
Add carrots and potatoes, then cover and cook for an additional 45 minutes or longer if your veggies are still crisp, but at least 45 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.
My main adaptations from the original recipes were that I used less meat (1 pound instead of 2) and upped the veggie content a bit. Also I added the veggies part way through the simmering so I wouldn't have to wait an additional half hour - it was already 9pm and I was hungry! The photo above is a double recipe, most of it went to some friends so they could enjoy their new baby and leave the stove alone.
So give this recipe a try and let me know what you think or what changes you make.
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