Beef Stew The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better. PREP TIME: 20 minutes TOTAL TIME: 2 hours 50 minutes Serves 8 3 Tbsp olive oil 2 lb cubed beef stew meat (1 1/4") 1 med onion, diced 3 cloves garlic, minced 12 oz beer (pale lager) 3 1/2 c beef broth 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 1 1/2 tsp sugar 1/2 tsp paprika 8 new potatoes (1 1/2"-2" diameter), quartered 4 carrots, sliced diagonally 3 Tbsp all-purpose flour Finely chopped fresh parsley (optional) Crusty bread (optional) 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate. 2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste. 4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours. 5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer. 6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
Posted on: Tue, 24 Sep 2013 20:28:29 +0000