Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Directions
Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.
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By c-a-l
on April 09, 2013
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EXCELLENT. This really is the very very best beef stew I have ever had. I've made it lots of times now - usually double the recipe because the leftovers are even better.
I use Guiness Foreign Extra Stout because it comes in a 4 pack. I'm sure there are plenty of others that would also be good. But then the parsnips make the stew too sweet - so we just swap them for large chopped mushrooms. I also add extra turnips, carrots and onions.
If you're choosing a recipe, THIS is the one!
By goddessofgeek
Raleigh, NC
on April 06, 2013
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Oh my goodness, this is the best stew recipe. I added potatoes and mixed veggies along with the carrots and parnip. Instead of cheesy grits I made dumplings. Heaven. My husband loved it. It is going into my permanent recipe file to make during the fall, winter and spring.
PS. Calimama, the rest of the beer found a home in my tummy.
UPDATE 4/6/13: I have made this 3 times and it is as yummy as the first time I made it. This recipe is in my permanent collection.
By knmellinger_104...
Scottdale, PA
on March 22, 2013
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Delicious! This stew has a great flavor. The Pioneer Woman has changed my opinion of root vegetables. It was so good my husband took the leftovers in his lunch the next day - that never happens! Thank you for such wonderful recipes!
Read all 14 reviews