Sunday, December 30, 2012

Cooking with Beer - Beer and Paprika Beef Stew

This stew was inspired by meat leftover from fondue and a bottle of beer.  I'm easily inspired . . . hehe.  It made a fantastic stew . . . rich and delicious.  Served up with some warm bread . . . also leftover from fondue.  Yum!

The beer you choose is up to you but whatever you select will change the flavor of the stew.  I used a Yuengling Lager and it was so good!

Beer and Paprika Beef Stew 

1 Tablespoons Olive Oil
1 Tablespoon Butter
1 Pound Stew Meat, 1-inch Pieces
1/2 Medium Onion, Diced
2 Cloves Garlic, Minced
1 Beer, 12 Ounces
1 Can Beef Gravy 
1 Cup Water
1 Tablespoon Worcestershire Sauce
3 Tablespoons Tomato Paste
1 Teaspoon Paprika
1/2 Teaspoon Kosher Salt
Freshly Ground Black Pepper
1 1/2 Cups Baby Carrots
8 - 10 Baby New Potatoes, Halved

Heat oil and butter in a large pot over medium-high heat. Brown meat the remove from pot and set aside on a plate when brown. 

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. 

Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

The gravy will thicken as it cooks.  If  it gets too thick, add additional water as needed. (I didn't have to add any additional water)

Add carrots and potatoes, then cover and cook for an additional 30 minutes. 

Taste and adjust seasonings as needed.

Serve in bowls along with warm crusty French bread and a cold beer. 

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