Beef & Brew Vegetable Stew
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!
Ingredients
- 2 lb cubed beef stew meat
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 3 Tb unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves minced garlic
- 15 oz diced tomatoes
- 2 Tb Worcestershire sauce
- 1/2 tsp 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 cups 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, 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.
- Enjoy!
Nutrition
Serving: 1cSodium: 1163mgCalcium: 152mgVitamin C: 38mgVitamin A: 7394IUSugar: 12gFiber: 10gPotassium: 1526mgCholesterol: 109mgCalories: 449kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 14gProtein: 39gCarbohydrates: 38gIron: 6mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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