Beef Stew with Beer


Don’t worry about feeding the family this stew with the addition of beer. The alcohol will cook off and it willl add great flavor. Or instead, add additional beef broth,  if preferred. Barb L.

Serves: 6

Ingredients

3 Tbsp Flying Olive Garlic or EVOO of Choice

1Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 pounds stew meat (I usually opted for the lean, if you have a choice)

1 whole medium onion, diced

3 cloves garlic, minced

1 can or bottle (12 oz. size) beer or an additional 12 ozs of beef stock)

4 cups beef stock (32 oz. box)

2 cups water (additional, as needed)

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

2 Tbsp tomato paste

1/2 tsp paprika

1/2 tsp kosher salt

Freshly ground black pepper (about 10-15 grinds)

4 whole carrots, washed, peeled, and cut in 1/2” pieces

4 whole new potatoes, quartered (I like to use red potatoes)

Minced parsley (optional)

Directions:

Heat both of the Flying Olive Extra Virgin Olive Oils in a large pot over medium-high heat. Brown the meat in two batches, about 5 minutes per batch, setting them aside on a plate when brown. When the pieces cool a bit, cut them in half. Set aside.

Turn the heat down to medium. Add the diced onions to the pot. Stir and cook for two or three minutes until softened, scraping up the browned bits on the bottom of the pan. Add the minced garlic and cook for another minute. Pour in the beer and beef stock, then addthe Flying Olive Neapolitan Herb Balsamic Vinegar, tomato paste, paprika, salt, and pepper. Bring to a boil. Add the browned beef and the juices on the plate back into the pot. Stir to combine. Cover and reduce heat to a simmer. Cook for 1 1/2 to 2 hours.

The liquid should cook down and become somewhat thicker. If it gets too thick, add additional beef stock or water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls. Sprinkle with minced parsley. Serve it with crusty French bread to soak up all the delicious gravy! Leftovers, if there are any, will be even better the next day.

Inspired by a recipe by Lee Drummond.

Submitted by Barb L.