The Pioneer Woman's
Beef Stew with Beer and Paprika
Ingredients
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 can Beer, 12 Ounce Can (I use Guinness Stout)
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 4 whole New Potatoes, Quartered
- I used 1/2 bag of frozen Peas and Carrots
- 3 Celery Stalks chopped
- Minced Parsley (optional)
Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
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.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Prepare Mashed potatoes, whatever amount you need to cover the stew (Your favorite recipe).
Cream Cheese Mashed Potatoes
Le Cellier
Canada - World Showcase - Epcot
Yield: 8 portions
Ingredients:
2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste
Method:
1. Boil or steam potatoes until tender.
2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
Mince parsley, for garnish. (I did not have any on hand)
Transfer stew to casserole dish and top with prepared mashed potatoes. Preheat oven to 375 and brown potatoes (about 20 minutes).
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.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Prepare Mashed potatoes, whatever amount you need to cover the stew (Your favorite recipe).
Cream Cheese Mashed Potatoes
Le Cellier
Canada - World Showcase - Epcot
Yield: 8 portions
Ingredients:
2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste
Method:
1. Boil or steam potatoes until tender.
2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
Mince parsley, for garnish. (I did not have any on hand)
Transfer stew to casserole dish and top with prepared mashed potatoes. Preheat oven to 375 and brown potatoes (about 20 minutes).
Source: Cook Book: The Pioneer Woman Cooks, Food From My Frontier.
http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/
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