Jerry Martins Beef Stew 3 T. olive oil 1 T. butter 2 lbs. stew meat 1 whole medium onion, diced 3 cloves garlic, minced 1 can beer (12 oz) 4 c. beef stock (or 4 c. Water and 4 beef bouillon cubes) 2 c. water, additional if needed 1 T. Worcestershire sauce 2 T. tomato paste 1/2 t. Paprika 1/2 t. kosher salt Freshly ground black pepper 1 1/2 t. Sugar 4 whole carrots, washed, unpeeled and roughly roughly sliced 4 whole new potatoes, quartered Minced parsley (optional) Heat oil and butter in a large pot over medium-high heat. Brown meat in 2 batches, setting aside on a plate when brown. Cut pieces in half. Set aside. Add diced onions to the pot. Stir and cook for 2-3 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 pit. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. Add carrots and potatoes, then cover and cook for an additional 30 minutes. If stew gets dry, just add water. Serve in bowls with crusty French bread. Sprinkle with minced parsley, if desired. Very yummy!!
Posted on: Fri, 15 Nov 2013 00:35:04 +0000
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