Beef & Brew Vegetable Stew
Servings: 6
Ingredients
- 2 lb cubed beef stew meat
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 3 Tb unsalted butter
- 1 medium yellow onion diced
- 3 cloves minced garlic
- 15 oz diced tomatoes
- 2 Tb Worcestershire sauce
- ½ teaspoon hot paprika
- 32 oz beef broth or beef stock
- 12 oz lager style beer
- 5 parsnips cleaned & roughly chopped
- 4 carrots cleaned & roughly chopped
- 2 c frozen green beans or fresh if they are in season, trimmed and halved
Instructions
- To begin, sprinkle the stew meat with 1/2 teaspoon each of the salt & black pepper.
- In a Dutch oven or other large soup pot, melt the butter over medium high heat. Add the beef and cook until it is browned.
- Remove the beef to a dish for the time being.
- In the Dutch oven, sauté the diced onion and garlic in the butter & drippings over medium heat until tender.
- Add in the browned beef, diced tomatoes, Worcestershire sauce, hot paprika, beef broth, and beer as well as the remaining 1/2 teaspoon each of salt & black pepper. Stir together.
- Bring the stew to a boil, reduce the heat to a simmer. Cover and cook for 1 1/2 hours or until the meat is tender.
- Add in the carrots, parsnips, and green beans and continue to cook until they are tender.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/beef-brew-vegetable-stew/Nutrition
Serving: 1c | Calories: 449kcal | Carbohydrates: 38g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1163mg | Potassium: 1526mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7394IU | Vitamin C: 38mg | Calcium: 152mg | Iron: 6mg
