Beef Stew with Beer and Paprika

This is a scrumptious, simple beef stew recipe that's perfect for warming your soul after a long week of feeding cattle and horses in the snow.

Or, at least, watching your husband leave the house so he can feed cattle and horses in the snow.

It's cold out there! Plus, I'm more useful in the kitchen.

At least that's what I tell myself.

 

Start with some stew meat, usually sold in the grocery store with the label of—are you ready? "Stew Meat."

Aren't you glad to have me here to explain these things?

 

 

 

Heat some olive oil and a little bit of butter (for color and flavor) in a large dutch oven or pot.

 

 

 

Add the meat in two or three batches (to avoid overcrowding) and remove it to a separate plate.

 

 

 

Chop up some onions…

 

 

 

And some garlic…

 

 

 

And add them to the pot. Brown them for a few minutes…

 

 

 

Then pour in some hot water.

 

 

 

Unwrap a few cubes of beef bouillon…

 

 

 

And drop them on in. And if you could also chronically forget to care about the appearance of your fingernails, it would sure make me feel better about myself.

Thank you for your cooperation.

(Oh, and you can also just use regular beef stock if you have it handy.)

 

 

 

Next, grab a can of beer.

This is important: Don't drink it.

 

 

 

Instead, pour it into the pot.

 

 

 

Next, cut the browned stew meat into smaller pieces.

 

 

 

Then throw it on into the pot.

 

 

 

Be sure to let all the juices from the meat drip off the plate. You don't want the glorious deliciousness to go to waste.

Or is it the delicious glory?

I always get the two confused.

 

 

 

Next, add some salt.

And if you could use your distorted hand that looks approximately the size of Texas, I'd be most obliged.

Thank ya kindly.

 

 

 

Grab some Worcestershire…

 

 

 

And add in a good tablespoon or so.

Not Shown: A little tomato paste. For richness.

 

 

 

Add a little sugar…

 

 

 

And, finally…

 

 

 

A little paprika.

Now, cover the pot and allow the stew to simmer for a good hour-and-a-half. The meat will start to become tender (it takes a long time over low heat) and the rest of the flavors will blend so nicely.

 

 

 

At this point, thoroughly wash, then chop into chunks, a few carrots…

 

 

 

Then chop some red potatoes into wedges.

 

 

 

Add them all to the pot, then cover again and cook until both carrots and potatoes are tender, about thirty more minutes. If the water/liquid level gets low, just add in a little more hot water with a bouillon cube dissolved in it. You could also splash in a little more beer if you're feeling dangerous!

 

 

 

Yum! Looking so delicious.

You'll want to taste the stew at this point, adding in whatever seasoning you think it might need.

Also, I didn't have any fresh parsley on hand, but sprinkling some over the top makes for a nice finish.

 

 

 

And that, my friends, is a simple beef stew! Serve it with crusty french bread and a crisp iceberg salad, then watch the folks around your table smile with utter contentment.

This is what they call comfort food.

Here's the handy-dandy printable:

 


Recipe: Beef Stew with Beer and Paprika

Prep Time: 10 Minutes
 | 
Cook Time: 2 Hours30 Minutes
 | 
Difficulty: Easy
 | 
Servings: 6

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Ingredients
3 Tablespoons Olive Oil1 Tablespoon Butter2 pounds Stew Meat1 whole Medium Onion, Diced3 cloves Garlic, Minced1 can Beer, 12 Ounce Can4 cups Beef Stock2 cups Water1 Tablespoon Worcestershire Sauce2 Tablespoons Tomato Paste½ teaspoons Paprika½ teaspoons Kosher Salt Freshly Ground Black Pepper1-½ teaspoon Sugar4 whole Carrots, Washed, Unpeeled, And Roughly Sliced4 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, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

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.