Featured Kitchen

Beef Stew

Written by Leslie Means

I’m at it again.  

By again – I mean taking photos of other foods my family and friends make.  (AKA – I don’t make it myself.)

My brother-in-law asked my sister last weekend if, “Les ever cooks.”  

No Clay.  I don’t.  But I like eating your food – so please keep making it and I will continue to invite myself over.  At one point they starting asking if I know how to sew on a button (yes.  kinda.  not really) and pondered the deep question everyone is asking, “um, what does Leslie do?”  

When you figure that out will you let me know?

(They kid, of course.  Right?!)

Moving on.  

Doesn’t Linds (my sis) make a cute cook?  

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She whipped up  The Pioneer Woman’s Beef Stew with Beer and Paprika, found in her cookbook.  It was good.  The fact that Linds used potatoes and carrots from her garden made it even better, the fact that it was a chilly October afternoon with a few of my favorite people made it even more better (is that a word?  nope.  not a word) um, made it great – the fact that I didn’t have to make it made it fantastic!

Linds said it took a long time to cook – so that might be a downfall if you don’t have a lot of time.  Can you throw it in a crock pot you think?  

Anywho – find the recipe below or for step by step details just head on over to The Pioneer Woman for her original recipe.

Enjoy!

Beef Stew with Beer and Paprika (From thepioneerwoman.com)


 

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Ingredients

  • 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
  • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 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
  •  Minced Parsley (optional)

Instructions

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 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 at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

 

About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.