Beef Stew

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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. Per serving 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium

Bon Appetit!

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