From the Pioneer Woman
Makes 8 servings
- 3 Tbs EVOO
- 1 Tbs butter
- 2 Lbs beef stew meat (chuck roast is good)
- 1 Med. onion, diced
- 3 garlic cloves, minced
- 12 Oz beer - USE GUINNESS!!!
- 4 Cups beef broth
- 1 Tbs Worcestershire sauce
- 2 Tbs tomato paste
- 1 Tsp paprika
- 1.5 Tsp sugar
- 1/2 Tsp kosher salt
- Freshly ground black pepper
- 4 New potatoes, quartered
- 4 carrots, unpeeled, roughly sliced
- 2 Tbs all purpose flour
- Minced parsley for garnish
- Crusty bread
- Start by heating the EVOO and butter in a large pan over medium-high heat. Brown the meat in batches so you don't overcrowd the bottom of the pan and wind up steaming it. (It's better to do this in a large pan than a pot or Dutch oven. The higher sides of the Dutch oven trap the steam and actually prevent the meat from browning.)
- Remove the meat as it becomes browned to the pot or Dutch oven you'll be using to cook the stew.
- Add the onion into the pan you cooked the meat in, then reduce the heat to low.
- Sautee the onion about 3 minutes.
- Add the garlic and sautee for a few seconds, then deglaze the pan with the beer, stir it up really well and get the brown bits scraped up in to mix, and then pour it all into the pot with the meat.
- Add the beef broth, the Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper to the meat and onions.
- Stir the mixture well while bringing to a boil, then reduce heat, cover and simmer the stew over very low heat for 1.5 to 2 hours, or until the meat is very tender. If the liquid level gets too low, add more beef broth as needed.
- Add the potatoes and carrots to the pot. Stir and continue simmering for 30 minutes more, or until the begetables are tender.
- Before serving, remove a cup of the cooking liquid to a large bowl and whisk in the flour. Pour this mixture back into the pot and simmer for an additional 10 minutes, or until the stew is thickened to your liking. Add parsley now if desired.
- Dish and serve with nice bread.