It’s that time of year again and my cravings for comfort foods are on the rise. This comfort food had Josh and I all excited and let me tell ya, this recipe did not disappoint us at all. The taste buds were just as excited as we were. Please enjoy this recipe, I changed a few things but over all, it was definitely worth the long cooking time. Please enjoy! I obtained this recipe from the Pioneer Woman.
Makes: 6 servings
Here’s what you’ll need:
3 Tbsp olive oil
1 Tbsp butter
2 lb. boneless stew meat (cut into smaller 1/2 inch pieces)
1 medium onion, diced
2 cloves garlic, minced
1 (12 oz) beer (any kind)
4 cups beef stock
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1/2 tsp paprika
1/2 tsp kosher salt
1 1/2 tsp sugar
baby carrots (equivalent to 4 whole carrots, peeled)
3-4 new potatoes (depends on size), quartered
Heat olive oil and butter in a large pot over medium-high heat. Brown meat and then add diced onions to the large pot. Stir and cook for 2-3 minutes until softened. Add minced garlic and stir for another minute or so.
Pour in beer and beef stock, then add the Worcestershire sauce, tomato paste, paprika, salt, pepper, sugar, potatoes, and carrots.
Cover and Simmer over medium to medium-low heat for 1 1/2 – 2 hours. If stew gets dry, add 1 cup of hot water to replenish liquid. Adjust seasonings as needed. Serve over freshly baked buttermilk biscuits.
**For thicker stews, you can add 2-3 Tbsp cornstarch with cold water and stir until thoroughly dissolved, pour into stew and let boil for 1 minute. The stew liquid will thicken.