Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds stew meat or a 2½ -pound chuck roast (trimmed of fat and cut into 1-inch cubes)
  • 12 ounces beer
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1/3 cup dry red wine
  • 3 cups unsalted beef stock
  • 2 beef bouillon cubes
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon granulated sugar
  • 5 carrots (peeled and chopped)
  • 6 Yukon Gold or yellow potatoes (peeled & cubed)
  • Garnish: Fresh parsley (chopped)

Instruction

  • Heat oil and butter in a large Dutch oven set over medium heat.
  • Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.
  • Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
  • Slowly add the beer and stir while deglazing the pan.
  • Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.
  • Bring the mixture to a boil, stir, cover and reduce the heat to low.
  • Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
  • Add carrots and potatoes and cook until vegetables are tender and stew has thickened.
  • The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
  • Garnish with chopped parsley and serve with toasty bread. Enjoy!