Beef Stew

Standard

It’s been cold, and snowy, and icy.  It’s been the kind of weather when I just want to sit by the fire, drink warm liquids and eat delicious rich warm food.  It is the kind of weather that need a delicious rich beef stew.

I have been messing with this recipe since mid-fall and I finally have it where I feel like it is good enough to share.  Not that my husband is complaining, he has been getting bowl after bowl of rich beef stew to satisfy his red-meat cravings.

Beef Stew

1 – 1 1/2 pounds of stew meat

1 onion, chopped

3 – 4 tbsp butter

3 tbsp flour

1 bottle of dark beer

4 cups beef broth (warmed)

1 1/2 tbsp Worcestershire sauce

1 small (6oz) can of tomato paste

1 tsp smoked paprika

salt and pepper to taste

2 tbsp brown sugar

2-3 medium potatoes, cubed

2 carrots, chopped

 

Start by browning the beef in a heavy dutch oven or good soup pot.

Remove the beef and set it aside.

Add in the chopped onion and cook until softened.

Depending on how much liquid rendered off the beef you may need to add a tablespoon of butter to keep the onions from burning.

Once the onions are nice and soft add in three more tablespoons of butter and allow it to melt.  Once melted add the three tablespoons of flour.

Stir constantly until you have a peanut butter colored roux, with bits of onion still in it.

Slowly, and I do mean slowly, think a tablespoon or two at a time tops, pour in the first two cups of warm beef broth.  And yes, there is nothing wrong with just using boiling water and adding in bullion cubes later.  I have done it both ways, it is delicious both ways.

The reason you have to do the first two cups of broth slowly is to get a nice rich thick liquid.  I have rushed this process and had my roux break into little bits of flour in water.  It is not nice, and the onion in it means there is no way you will be able to whisk it back to perfection.  It will still taste good but will not be the nice rich thick stew we are hoping for.

After you have carefully worked in the first two cups of broth, you can add the next two much quicker.  I usually do this 1/2 a cup to a cup at a time.

Then pour in your bottle of beer.  It will foam up.  That is fun.  Feel free to quote MacBeth here.

Then add in the Worcestershire sauce, tomato paste, paprika, salt, and pepper.  Stir until the tomato paste is all melted.

If you need to, cut the pieces of beef into smaller, bite size portions. Add the beef and all its lovely juice back into the pot.  Bring to a boil then simmer, partly covered, for 1 1/2 – 2 hours.  Be sure to give it a stir every so often so the beef doesn’t stick and burn.

Now it is time to add in your potatoes, carrots, and brown sugar.  You may want to check the stew before adding the sugar. I find that the beer, if it is hoppy, can make the soup bitter.  And since I don’t drink beer and really have no idea what a hoppy beer is, that only way I can tell if it needs the sugar is by tasting.  You may know what  kind of beer you have and know if you need it or not before this point but, go ahead and taste it anyway – it’s delicious!

Let the potatoes and carrots cook for another hour, stirring fairly regularly.  Then, that’s it.  You should have a delicious, rich, warm, perfect-for-cold-winter-nights stew.

Serve with a delicious bread and enjoy!

 

Beef Stew

1 – 1 1/2 pounds of stew meat

1 onion, chopped

3 – 4 tbsp butter

3 tbsp flour

1 bottle of dark beer

4 cups beef broth (warmed)

1 1/2 tbsp Worcestershire sauce

1 small (6oz) can of tomato paste

1 tsp smoked paprika

salt and pepper to taste

2 tbsp brown sugar

2-3 medium potatoes, cubed

2 carrots, chopped

 

Start by browning the beef in a heavy dutch oven. Remove the beef and set it aside.

Add in the chopped onion and cook until softened. Add in three more tablespoons of butter and allow it to melt.  Once melted add the three tablespoons of flour.

Stir constantly until you have a peanut butter colored roux.

Slowly pour in the first two cups of warm beef broth.

Add the next two cups.  Then pour in the bottle of beer.

Then add in the Worcestershire sauce, tomato paste, paprika, salt, and pepper.  Stir until the tomato paste is all melted.  Add the beef back into the pot.  Bring to a boil then simmer, partly covered, for 1 1/2 – 2 hours.

After simmering, add in your potatoes, carrots, and brown sugar.

Let the potatoes and carrots cook for another hour, stirring regularly.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s