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Beef Stew

On a cold winter’s night, this is awesome.

INGREDIENTS:

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds beef, cubed for stew
1 whole Medium Onion, chopped fine
3 cloves Garlic, Minced
12 Oz. Beer, your choice. I use Yuengling or Miller Lite.
4 cups Beef Stock
2 cups Water (more as needed)
1 Tbs Worcestershire Sauce
2 Tbs Tomato Paste
1/2 tsp Paprika
1/2 tsp Kosher Salt
Freshly Ground Black Pepper
1-1/2 tsp Sugar
1 bag of baby carrots
6 whole, small redskin potatoes, Quartered

PREPARATION INSTRUCTIONS
Heat oil and butter in a large Dutch oven over medium-high heat. Brown the beef. Most likely you’ll need to do it in two batches. Set aside on a plate after browning and cut the pieces in half.

Add onions to the pot. Cook 5 minutes until softened, then add garlic and cook for 1 minute. Pour in beer and beef stock and scrape the bottom of the pot to get any stuck bits off the bottom.
Then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back to the liquid along with any accumulated liquid from the beef. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

The liquid should cook down to a thicker state. If it gets too thick add additional water as needed.

Add carrots and potatoes and any additional water if necessary, then cover and cook 30 more minutes.

Like the Pioneer Woman, I serve with crusty French bread and it is delicious.

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