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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ok, bear with me. Beer stew? I assure you that if you have ever enjoyed a beer with a nice cut of beef, then you will like this. If not, try it anyways. I go with a light beer, just because that is what we usually have on hand. You can use any kind of beer you like. This is great because it cooks up in one pan, from the stove to your oven! A nice stew to chase away the cold in the house and warm your belly. Ingredients:
2 lbs lean beef, cubed |
salt and pepper, to taste |
1 tablespoon paprika |
1/4 cup flour |
4 tablespoons oil, divided |
1 onion, chopped |
3 garlic cloves, crushed |
2 cups baby carrots |
4 stalks celery, diced |
2 cups beef broth |
12 ounces beer |
1 cup water |
6 baby red potatoes, cut in quarters |
1 1/2 cups frozen peas |
1/4 cup flat leaf parsley, chopped (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Season the beef well with salt, pepper, and paprika. Dredge beef in flour. Heat 2 tablespoons oil in large oven proof pan. Brown beef in oil. Remove beef from pan.
3. Add remaining oil, onion, garlic, carrots and celery. Season with more salt and pepper. Cook a few minutes in a pan until onion gets a little soft. Add beef broth, water and beer. Bring to a boil. Add beef.
4. Cover with foil and bake for two hours. Add potatoes and peas and bake for another 30 to 40 minutes until potatoes are soft. Garnish with parsley.
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