Serves 6
135 min
Beef Stew with Beer and Paprika
Recipe GLPR8f7b650b290477
A hearty, warming beef stew braised in beer and beef stock, enriched with tomato paste and aromatic spices. Tender chunks of beef are browned, then simmered with onions, garlic, and aromatic seasonings until fall-apart tender. Root vegetables are added partway through cooking, creating a deeply flavorful comfort dish perfect for cool evenings. Serve with crusty bread.
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Ingredients
3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat, cut into chunks
1 medium onion, diced
3 cloves garlic, minced
1 can (12 ounces) beer
4 cups beef stock
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 teaspoons sugar
4 carrots, scrubbed and cut into chunks
4 new potatoes, quartered
Water as needed (approximately 2 cups)
Minced fresh parsley for garnish, optional
Directions
Heat the olive oil and butter together in a large heavy-bottomed pot over medium-high heat. Once the butter is melted and the mixture is very hot, carefully add half of the beef chunks in a single layer. Do not crowd the pot. Allow them to sear for 3-4 minutes without stirring, until deeply browned on the bottom, then turn and brown the other sides for another 3-4 minutes. Transfer the browned beef to a clean plate. Repeat with the remaining beef, adding more oil if needed. Set all browned meat aside.
Add the diced onion to the same pot and stir frequently for 2-3 minutes until softened and beginning to turn golden. Add the minced garlic and cook for another 1 minute, stirring, until fragrant.
Pour the beer into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Add the beef stock, Worcestershire sauce, tomato paste, paprika, kosher salt, black pepper, and sugar. Stir until the tomato paste is completely incorporated and the seasonings are well distributed.
Return all the browned beef to the pot and stir to coat with the liquid. Bring to a simmer over medium heat, then reduce heat to low. Cover the pot with a lid and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and breaks apart easily when tested with a fork. The liquid should reduce and thicken naturally; if it reduces too much and begins to look dry, add warm water 1 cup at a time.
Add the carrot chunks and quartered potatoes to the pot, stirring to distribute them evenly. Cover and continue simmering for an additional 30 minutes, until the vegetables are tender when pierced with a fork. If the stew appears too thick or the liquid level drops significantly, add additional warm water as needed.
Remove from heat and taste the stew. Adjust seasoning with additional salt and pepper as desired. Ladle into serving bowls and garnish with fresh minced parsley if desired. Serve alongside crusty bread for soaking up the flavorful braising liquid.
