Monday, October 26, 2015

Savory Beef Stew

Hey Girls,

Man, there is nothing like a good soup or stew to warm up with during this season, is there?  This beef stew recipe is one of my favorites, and not just because it's so delicious.  It has just a few ingredients and is simple to put together...which means more time to cozy up with a blanket and a good book!  (My kinda day, my kinda meal!) 

The beef is so tender it falls apart if you just look at it, and practically melts in your mouth.  And the gravy is so thick and savory.  Served with some crusty bread topped with butter, this stew is a very filling meal that tastes a lot more complicated than it really is.



Savory Beef Stew

3 T olive oil
2 lb cubed stew meat
1 med onion
3 cloves garlic, minced
12 oz beer (lager is good)
3 1/2 C beef broth
2 T tomato paste
1 T Worcestershire sauce
1 1/2 t sugar
1/2 t paprika
8 new potatoes, quartered
4 carrots, sliced diagonally
3 T all-purpose flour
finely chopped fresh parsley (optional)

1.  Heat oil in large pot or Dutch oven over med-high heat.  Season beef with salt and pepper.  Working in two batches, brown meat on all sides.  Remove to plate.

2.  Add onion to pot and reduce heat to low.  Cook, stirring, until softened.  Add garlic and cook, stirring, about one minute.

3.  Pour in beer.  Add broth, tomato paste, Worcestershire, sugar, paprika, about 1/2 t 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 C 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. Sprinkle with parsley, if desired, just before serving.

So, what about you...what's your favorite warm-me-up soup or stew?

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