"Stewed" Beef Stew
A little bit of wine, a bottle of beer, beef, vegetables and the perfect seasonings work together to create this unforgettable stew. ---------------------- Recipe slightly adapted from Ree Drummond's Beef Stew Recipe.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter unsalted
- 2 pounds stew meat cubed
- 1 sweet yellow onion chopped
- 3 cloves garlic minced
- 1 bottle 12 ounces beer
- 1/3 cup dry red wine
- 3 cups beef stock low-sodium
- 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 rough-chopped
- 6 Yukon Gold potatoes peeled & cubed
- Garnish: chopped fresh parsley
Instructions
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Heat oil and butter in a Dutch oven over medium-high heat. Brown half of meat, set aside to a plate and brown the other half. Transfer beef to plate until ready to use.
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Place chopped onions in the pot and cook 2-3 minutes until translucent. Stir and add minced garlic - continue cooking 1 more minute.
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Add all ingredients except carrots and potatoes, cover and simmer 1 hour.
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Remove lid, and simmer for 1 hour more.
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Add carrots and potatoes and continue cooking 30-45 minutes or until stew has thickened and vegetables tender.
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The liquid should be thick (ish). If the stew thickens to much, add additional broth as needed. If it is too thin, add cornstarch (according to package directions) and simmer the stew until sauce has thickened to desired consistency.
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Garnish with chopped parsley and serve with crusty, toasted bread.
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Enjoy!