I have never, ever, ever been able to cook a roast or beef stew to my liking. It always turns out badly. Tough and dried out. I don’t like failing at cooking, so last week, I decided it was time to try again. I asked around and my friend Keri, who is a fantastic cook, suggested buying a Chuck Roast. She promised it would be tender.
I bought the Chuck Roast and cooked up Pioneer Woman’s Beef Stew with Beer and Paprika.
Victory at last!!! It was soooooooo good. So tender and juicy and tasty. Keri, you would have been proud!
Here’s the recipe, with a few of my notes.
Beef Stew with Beer and Paprika
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat (Lana’s note: I used a Chuck Roast, cut up)
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 can Beer, 12 Ounce Can
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced (Lana’s note: I LOVED the unpeeled carrots. Not sure I’ve ever eaten unpeeled cooked carrots but they had a better texture than any I have ever eaten. I used a couple of extra carrots.)
- 4 whole New Potatoes, Quartered (I wanted more potatoes so I used 6 total.)
- Minced Parsley (optional)
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed. (Lana’s note: If it’s not thick enough, add cornstarch or flour to thicken it up. Mine wasn’t thick enough.)
Add carrots and potatoes, then cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. (Lana’s note: I cooked a skillet of cornbread to put on the side.) Sprinkle with minced parsley, if desired.