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)

Preparation Instructions

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.

This Post Has 7 Comments

  1. Sandi Rectenwald

    Sounds yummy! It makes it’s own gravy and sounds absolutely delicious. Thanks for sharing this! You’ve added things I don’t use, and I’m going to try it!

    I have found that the secret to the meat being moist, as in the above recipe, is to add water about halfway up the roast, season with whatever you’d like, including beef bullion, cover with foil, and roast it for a long time, such as the recipe above. I often start mine at about 400 for half an hour, and then turn it down to low and cook it for several hours. When it’s done, I often break mine up in the pan, add the flour and water combo for gravy, stir that in, pop it back in the oven and cook a few more mins. Groovy gravy with the beef.

  2. Keri

    I am so proud!!!! I can’t tell you!! I will defiantly have to make this for my tribe! You know sometime we will have to find some common ground and you can meet mine I yours!! Love you and again so PROUD!!!

  3. NY Grandma

    Just caught up with Pioneer Woman’s show on Food Channel. She cooked a pot roast that was very simple – – after all the browning of onions, carrots, and meat, she put meat stock and everything in a covered pot and let it cook in the oven for several hours (she put it in before church and food shopping – think it was in for at least 4 hours) She didn’t put potatoes in – -was in episode 5 – which seems to be the last one, hopefully only temporarily.

    Have never put pot roast in an oven but it sounds like a great idea!

  4. Linda

    I’ve made this exact recipe (minus the beer and paprika and a few other things) and it was Delish! Her show is wonderful on the food channel. I hope it comes back. She makes everything look so easy. I love reading her blog too!

  5. Trina Holden

    Thanks for your review of Pioneer Woman’s recipe. I always go to her when I want to know how to cook beef, but decided to check out someone else’s review of her stew before I jumped in. This will be dinner tonight (minus potatoes ’cause I’m trying the GAPS diet this month.) Thanks again!

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