Categories: Soup

Ingredients

• 3 tbsp olive oil
• 1 tbsp butter
• 2 lbs beef stew meat
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can or bottle of beer
• 4 cups beef broth
• 1 tbsp Worcestershire
• 3 tbsp tomato paste
• 1/2 tsp paprika
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• Fresh ground black pepper
• 4 new potatoes, quartered
• 4 carrots, unpeeled, roughly sliced
• 2 tbsp flour
• minced parsley, for garnish
• Crusty bread, for serving

Directions

1. Start by heating the olive oil and butter in a large pot or Dutch oven over medium-high heat. Throw in the stew meat and quickly brown it on all sides, about 5 minutes.

2. Remove the meat to a clean plate and set aside. Throw the onion into the pot, then reduce the heat to low. Stir the onion around to cook until softened, about 3 minutes, then throw in the garlic and stir it around to cook for a minute.

3. Pour in the beer, beef broth, Worcestershire, tomato paste, paprika, sugar, salt and pepper. Finally, return the meat to the pot, cover it, and simmer the stew over very low heat for 1 1/2-2 hours, or until the meat is very tender. If the liquid level gets too low, add 1-2 cups hot water as needed.

4. Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes more, or until the veggies are tender.

5. To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour the flour mixture into the pot and simmer for an additional 10 minutes, or until the stew is very thick. Add parsley at the end if desired.

6. Dish it up and serve with crusty bread.

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