Another great Pioneer Woman Recipe! I haven’t come across a recipe yet that didn’t satisfy. Did I mention that she is coming to NY soon for a book signing?!! I will definitely be attending along with my camera (I’m hoping someone could be so kind to snap a picture) and of course her new cookbook! Do I have her sign the new cookbook or do I print a recipe and have her sign that? So many decisions to make!
Where was I? Oh yes, her beef stew. Great home cooking. I made this last weekend for DH and to his surprise, he loved it! He really shouldn’t have questioned whether or not he would like it, as all the PW Recipes I have made thus far have been crowd pleasing. This is a perfect meal to make on a cold winters day. It’s a great meal to make when you have a day’s worth of chores to do and don’t have time to keep checking the progress. It’s a great meal to make any time!
Prep Time: 10 Minutes | Cook Time: 2 Hours30 Minutes | Difficulty: Easy | Servings: 6
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 can Beer, 12 Ounce Can (I used a bottle of beer we had on hand and just measured out 12 oz.)
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes) – I added in a little extra beef stock during the cooking phase as the liquid in the stew started to dry up.
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 4 whole New Potatoes, Quartered
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water or beef stock as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water or some beef stock a little at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. I served with some brown rice.