First of all, wait for a cool day to make this stew! Seriously, while it still tastes good, it just isn't as good on a warm day. The colder the day, the better this stew!
Ingredients:
3 tbsp olive oil
2 lb cubed beef stew meat (I don't like the really big chunks, I try to get the ones that are about 1-1.5")
1 medium/large onion, diced
2-3 tbsp minced garlic
12 oz beer (I like using Bud Light best but any pale beer should work)
3 1/2 cup beef broth
1 small can tomato paste
2 tbsp worcestershire sauce
2 tbsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
5-8 cubed potatoes (new, golden, or russet work great, no need to peel unless you prefer it)
1 small bag of baby carrots, cut into chunks (I cut them in half or in thirds)
1-2 bags of frozen corn
1 bag of frozen peas (optional)
3 tbsp all purpose flour
1. In a large pot (I use my dutch oven), heat the oil over medium high heat. Season the beef with salt and pepper and brown the meat. You might have to do this in two batches depending on the size of the pot. Cook until all sides are brown but meat is NOT done through. Remove the meat to a bowl or plate.
2. Add in the diced onion and reduce heat to medium. Cook until softened then add in the minced garlic and cook for an additional minute or so.
3. Turn the heat back up to medium-high and pour in the beer. Once starting to bubble, add in the broth, tomato paste, worcestershire, sugar, paprika, 1/2 tsp salt, and pepper. Add in the beef and any drippings from the bowl and bring the pot to a simmer. Cover and continue to simmer on low for 1 1/2 hours.
4. Add in potatoes, carrots, corn, and peas (I love adding the peas but if you aren't a fan, feel free to leave them out). Continue simmering for another 30-40 minutes until the veggies are tender and the meat is easily pulled apart.
5. Remove around 1 cup of liquid from the pot and put in the freezer for about 3 minutes to slightly cool. Slowly whisk in the flour until a pour-able, smooth paste forms. Bring the pot to a low boil and slowly stir back into the pot. Reduce the heat back to low and allow it to simmer for around 10 minutes to thicken. Serve immediately but beware, it doesn't cool quickly!
Ingredients:
3 tbsp olive oil
2 lb cubed beef stew meat (I don't like the really big chunks, I try to get the ones that are about 1-1.5")
1 medium/large onion, diced
2-3 tbsp minced garlic
12 oz beer (I like using Bud Light best but any pale beer should work)
3 1/2 cup beef broth
1 small can tomato paste
2 tbsp worcestershire sauce
2 tbsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
5-8 cubed potatoes (new, golden, or russet work great, no need to peel unless you prefer it)
1 small bag of baby carrots, cut into chunks (I cut them in half or in thirds)
1-2 bags of frozen corn
1 bag of frozen peas (optional)
3 tbsp all purpose flour
1. In a large pot (I use my dutch oven), heat the oil over medium high heat. Season the beef with salt and pepper and brown the meat. You might have to do this in two batches depending on the size of the pot. Cook until all sides are brown but meat is NOT done through. Remove the meat to a bowl or plate.
2. Add in the diced onion and reduce heat to medium. Cook until softened then add in the minced garlic and cook for an additional minute or so.
3. Turn the heat back up to medium-high and pour in the beer. Once starting to bubble, add in the broth, tomato paste, worcestershire, sugar, paprika, 1/2 tsp salt, and pepper. Add in the beef and any drippings from the bowl and bring the pot to a simmer. Cover and continue to simmer on low for 1 1/2 hours.
4. Add in potatoes, carrots, corn, and peas (I love adding the peas but if you aren't a fan, feel free to leave them out). Continue simmering for another 30-40 minutes until the veggies are tender and the meat is easily pulled apart.
5. Remove around 1 cup of liquid from the pot and put in the freezer for about 3 minutes to slightly cool. Slowly whisk in the flour until a pour-able, smooth paste forms. Bring the pot to a low boil and slowly stir back into the pot. Reduce the heat back to low and allow it to simmer for around 10 minutes to thicken. Serve immediately but beware, it doesn't cool quickly!