- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can or bottle of beer (we used 1 bottle of Corona)
- 4 cups beef broth (we used Swanson reduced-sodium beef broth)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ teaspoon paprika (we used smoked paprika)
- 1 ½ teaspoons sugar
- ½ teaspoon Kosher salt
- Freshly ground black pepper to taste
- 4 new potatoes, quartered (we used 5 red potatoes)
- 4 carrots, roughly sliced
- 2 tablespoons all-purpose flour
- Take a large pot or Dutch oven out and add the butter and olive oil to it, setting the heat to medium-high. Once the butter’s melted and the oil’s hot, add in the meat* to get a quick browning on all sides (original recipe says this should take roughly 5 minutes to achieve).
- Take the meat out and leave it on a plate off to the side for now.
- Toss the onion into the pot, turning the heat to low afterwards.
- Constantly stir the onion until it gets softened, approximately 3 minutes.
- Toss the garlic in, continuing to stir for another minute.
- Add in the following ingredients to the pot, stirring to combine: beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
- Add the meat back into the pot, putting a lid on the pot afterwards. Let the stew simmer over low heat for 1 ½ to 2 hours or until the meat gets really tender. We didn’t need to but if you think the liquid’s getting too low in the pot, then add 1 to 2 cups of hot water in when you need to.
- Take the lid off and stir in the potatoes and carrots, putting the lid back on afterwards. Continue to let the stew simmer for another 30 minutes or until the vegetables are tender.
- If you think your stew liquid is too thin then take a cup of the liquid out and mix the flour into it.
- Pour the flour mixture into the pot and let the stew simmer for 10 minutes or until the stew gets thick (ours never got thick for some reason but it was still enjoyable).
- Serve the stew with some crusty bread to soak up the stew liquid with.
*We thought that there was too much meat to get properly seared in our size of pot all at one time so we split the meat into two batches for them to get seared.
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any form to promote Corona, Swanson, or Ree Drummond.
Take care everybody !