Beef Stew

  • 3 Tablespoons Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1/2 Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can Beer, 12 Ounce Can
  • 4 cups Beef Stock
  • 1 Tablespoon Worcestershire Sauce
  • 2 1/2 Tablespoons Tomato Paste
  • 1 teaspoon Sea Salt
  • Ground Black Pepper
  • 1-1/2 teaspoon Sugar
  • 1 cup baby carrots, or 3-4 whole carrots sliced into smaller portions
  • 4 potatoes, Quartered
  • Additional water may be needed, 1-2 cups..

Heat oil and butter in a large pot over medium-high heat. Brown meat, if you need to cut up into smaller pieces, do this after it’s cooked, then set aside.  Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute or two. Pour in beer and beef stock, then add Worcestershire, tomato paste, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.  At his point if it gets too thick then add the additional liquid…

Now it’s time to add your carrots and potatoes, then cover and cook for an additional 30 minutes. Taste and add anything if it needs it!





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