Once the weather turns cold and brisk, I just love a nice hearty soup. I’d never before made beef stew, so I decided it was high time I did so!
This fabulous recipe did not disappoint. It had all of the delicious flavors that you expect from a beef stew plus a few extras (Worcestershire! Paprika! Beer!) just to keep things interesting!
The best part is, this recipe could be easily whipped up in the slow cooker, just sear the meat and toss everything else into the slow cooker and you’re set!
Adapted from The Pioneer Woman
1 ½ tbsp extra virgin olive oil
1 tbsp salted butter
2 lbs stew meat
1 medium onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (12 oz) bottle beer
1 qt (4 cups) beef stock
1 tbsp Worcestershire sauce
2 tbsp tomato paste
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
1 ½ tsp sugar
3 large carrots, cut in bite sized chunks
1 cup frozen peas
1 lb new potatoes, cut in bite sized chunks
2 tbsp flour + ¼ cup water, whisked (optional)
Heat the butter and the oil in a large soup pot over medium heat. Add the meat in batches, searing on all sides and then moving to a plate before adding the second batch. Once all of the meat has been browned and removed from the pot, add the onion, celery, and garlic to the pot and cook until the onions are soft, 3-5 minutes.
Add the beer, stock, Worcestershire, tomato paste, salt, pepper sugar,, and paprika to the pot and stir to combine. Cut the larger meat pieces into small, bite sized pieces and all the meat and juices into the pot. Simmer the stew, covered, for two hours or until the meat is nice and tender. At this point, add a bit more beef stock, if necessary.
Add in the carrots, peas, and potatoes and cook for 30 minutes or until the carrots and potatoes are tender. If the stew is a bit thin, add in the flour and water mixture and cook for about 10 minutes or until the stew is thickened. Serve with a crusty roll (such as an Asiago Baguette)