Winter Beef Stew
- 3 tbsp olive oil
- 1 tbsp butter
- 2 lbs beef stew meat (e.g., chuck shoulder, bottom eye roast, top round)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 beer, can or bottle
- 4 cups beef broth, more as needed
- 1 tbsp Worcestershire sauce
- 2–3 tbsp tomato paste
- 1 tsp brown sugar
- ½ tsp each paprika & kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip or swede, roughly sliced
- 2 tbsp all-purpose flour (optional)
- Minced fresh parsley
- Heat oil and butter in a pan and brown beef. Remove meat from pan, toss in garlic and onions, and cook until they soften, about 3 minutes. Pour in beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return beef to pan, cover and simmer on low heat until very tender, 1½ to 2 hours. If liquid gets too low, supplement broth.
- Add vegetables and continue to simmer until they’re tender and liquid is reduced, about 30 minutes.
- If stew is too brothy, remove a cup of cooking liquid and stir flour into it; then stir liquid/flour mixture back into pan. Simmer 10 minutes or until stew is thick. Meat should be very tender; if not, continue to cook. To finish, stir parsley through the stew.
Tip: Omit the Worcestershire sauce, substitute rice flour and replace the beer with stock or wine to make this gluten free.