There is just nothing like a rich stew on a cool night. Don't be intimidated by this recipe if you aren't a beer drinker. Sorry folks, I can't handle it! You can not taste beer in this stew, but it helps create a delicious broth. I promise you will love this!
Prep Time 10mins
Cook Time 2hrs
Total Time 2hrs10mins
Course Entrées - Main Dishes
2lbcubed beef stew meat
1medium yellow onion(diced)
32ozbeef broth(or beef stock)
12ozlager style beer
5parsnips(cleaned & roughly chopped)
4carrots(cleaned & roughly chopped)
2cupsfrozen green beans(or fresh if they are in season, trimmed and halved)
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, saute 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.