- 2 pounds stew beef
- 1 can of beer (12-16 oz.)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 cup chopped tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 4 carrots, washed and roughly chopped (no need to peel)
- 4 potatoes, chopped into 1-inch chunks
- 2-3 cups beef stock
- salt & pepper, to taste
- chopped parsley for garnish
- Over medium-high heat, place oil in a dutch oven or large pot. Brown meat for about a minute and set aside on a plate.
- Add diced onions and cook for about 3 minutes, then add garlic and cook for a minute. Pour in beer and 2 cups stock (save the other cup for later if needed). Add tomatoes, tomato paste, paprika, salt & pepper. Add beef back into the pot. Stir then cover and simmer on low heat for about 2 to 2 1/2 hours. If sauce is too thick just add extra stock.
- Mix in carrots and potatoes to the pot then cover and cook for another hour, stirring halfway. At this point, sauce will become thicker. Add more salt & pepper if needed. Garnish with chopped parsley.
Source: Wishful Chef
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