I love soups and I’ve learned to start loving stews. Some days it’s nice to have a hearty stew for dinner. What ultimately drew me to this recipe was the fact that it had beer in it. I knew my husband would approve of it even though the beer would eventually cook down and would only add an extra layer of flavor. I loved the ruggedness of this stew. The unpeeled carrots and potatoes intrigued me. This stew was delicious, and in the end I only had one serving left which I froze and will be consumed at a later date. *Thaw and reheat within 2 months of freezing. I served this stew with the amazing Buttermilk Cornbread!
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
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. 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.
3. 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.
4. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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