Classic Beef Stew

By November 7, 2017Beef, Recipes

Adapted from: Martha Stewart’s Everyday Food

Image credit: Martha Stewart

Recently we tried a similar stew made with heavy amounts of red wine. Typically we find the result to be almost too rich to eat; using beer results in a lighter stew. Some nice variations include adding brandy and orange or lemon zest. Keep in mind you pretty much can’t go wrong with this, you can leave out ingredients, add others, cook for too long… and it will still be delicious.

Ingredients

1-2 lbs stew beef or cubed sirloin

1 tablespoon butter

1 whole medium onion, diced

3 cloves garlic, minced l2-oz can of beer

4 cups of beef (or chicken) stock

2 cups water

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste (or a fresh tomato, blended)

1/2 teaspoon paprika

1 teaspoon sugar

4 whole carrots, chopped

4 whole New potatoes, quartered

Chopped parsley for garnish

Preparation

Heat oil and butter in a large pot over medium-high heat. Brown meat in 2 batches, giving each side 1-2 minutes. Cut pieces in half and set aside.

Add diced onions to the pot, and when softened, add garlic. Pour in beer and beef stock, add Worcestershire, tomato paste, paprika, salt, pepper, sugar (sugar tenderizes the meat).

Add beef back into the pot, stir and simmer for 1.5—2 hours. If the liquid gets too thick, add water as needed. To thicken, use a small amount of flour mixed first with warm water.

Add carrots and potatoes and cook an additional 30 minutes. Serve with parsley.

Note that with the exception of the browning, this can all be done in a slow cooker.