Wednesday, May 11, 2011

Beefy Beer Stew

  • 2 pounds stew beef
  • 3 cloves minced garlic
  • 4 cups of beef broth
  • 1 can of the most flavorful beer (Boxer Beer used here!)
  • 4 potatoes, cubed
  • 4 carrots, french cut, peals on
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon paprika
  • ground pepper
  • parsley

Brown the stew meat with butter and olive oil. Remove the meat, and cook the garlic in the drippings for a few moments, DON'T let it burn. Or your done. Add the beef back in with broth and beer. Add the salt, paprika, and pepper. Cover and cook at a low simmer for 2 hours.

Add the potatoes and carrots and cook for another half hour. Serve topped with parsley and bread.

Jbiz hated it. Too many veggies. I liked it. Sigh, story of my life.

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