Monday, December 10, 2012

The Best and Most Savory Beef Stew

Now. As much as I love my mommas beef stew. I love the richness and flavor of this one I ran across a couple years ago. This is the one I make when my family is wanting a hearty warm and comforting stew on one of those cold winter nights.


  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • flour to dust meat
  • 1 small Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 can Beer, 12 Ounce Can
  • 5 cups Beef Stock 
  • 1 cups Water 
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Tablespoon Soy
  • 2 Tablespoons Tomato Paste
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1  teaspoon Sugar
  • 6 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 6 whole New Potatoes, Quartered
  • 1 Bay Leaf (removed before serving)


  • 1
    Heat oil and butter in a large pot over medium-high heat. Cut meat into bite sized chunks if too big. Dust meat cubes in flour and then brown meat in two batches, setting aside on a plate when brown.  Set aside.
  • 2
    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.
  • 3
    The liquid should cook down to a thicker state. I
  • 4
    Add carrots and potatoes, then cover and cook for an additional 30 minutes.
  • 5
    We serve ours with homemade seasoned garlic bread. 
    I have changed this recipe from its original. Original recipe courtesy of Pioneer Woman. 

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