Beef Stew is the ultimate comfort food. A favorite of my husband’s, hence why I call it Superman’s Beef Stew. 🙂
This is one of those recipes that someone wrote on a torn piece of paper. Then, that paper was scanned with some old grainy black and white scanner. Somehow, the artifact of a recipe was uploaded to internet land…. when one day, it fell into my hands. It’s lived safely for the past three years on one of my Pinterest boards. Finally, this Beef Stew recipe has a proper home where it can be passed on forever.
Forever-ever, just like me and Superman.
You see that homemade bread? That is only 4 ingredients. Flour, water, salt and instant yeast. I let it rise overnight and baked it in the morning for 45 minutes in my 6 qt Dutch oven- My FAVORITE No-Knead Bread Recipe. It’s SO EASY to do I can’t understand why people buy the bagged stuff. Have you ever read the label on store bought bread? It has 31 ingredients to make it’s shelf life last. That can’t be good…
This post is one of the one-pot budget friendly meals under 40$ I promised you Friday, in Real Talk: Balancing Food vs Finances. The total cost to make this HUGE pot of stew using 100% organic ingredients (excluding the Amstel Light), and grass fed beef was $27.16 plus tax. We had leftovers for lunch for two days! In my pantry I already had olive oil, garlic, sugar and Worcestershire. The remainder of the items I purchased.
Mrs. Jennifer Irizarry
Dutch Oven Beef stew. The meat falls apart and the broth is SO flavorful. Use new, yellow, or sweet potatoes! Such a comfort food. One of my top favorite recipes.
20 minPrep Time
2 hr, 50 Cook Time
3 hr, 10 Total Time
- 3 Tablespoon Olive Oil
- 2 lb cubed beef strew meat (1 1/4")
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz beer (pale lager)
- 3 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoon light brown sugar
- 1/2 tsp paprika or ancho chili powder
- 8 new potatoes, Yukon gold, or sweet potatoes (1 1/2-2" diameter), quartered
- 4 carrots, sliced diagonally
- Finely chopped parsley for garnish
- Heat oil in a large Dutch oven over medium-high heat.
- Season beef with salt and pepper on all sides.
- Working in batches, sear every side of the meat until you get a nice golden brown. Remove to plate.
- Add onion to pot and reduce heat to medium-low.
- Stir around onion and let it pick up the black bits on the bottom on the pan. Cook until softened, about 3 minutes.
- Add garlic and tomato paste. Stir constantly for 1 minute until tomato paste darkens and you can smell the garlic. Pay close attention to not let the garlic burn.
- Pour in beer and beef broth then add back the beef (w/ the juices accumulated), brown sugar, Worcestershire, spice, 1/2 tsp kosher salt, pepper to taste and bring to a boil.
- Simmer with the lid on until tender, 1 1/2 to 2 hours.
- Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender and can be pulled apart, 30-45 minutes longer.
- ***OPTIONAL*** If you want to make the broth thicker, remove 1 cup of liquid and slowly whisk in 3 tablespoons of flour. Stir back into the pot and bring to a gentle bowl. Reduce heat and simmer for 10 minutes until thickened.
- Season with parsley.
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