BEEF STEW WITH BEER AND PAPRIKA
Steps:
- 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.
- *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional 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 next to crusty French bread. Sprinkle with minced parsley, if desired.
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
CROCKPOT BEEF AND BEER STEW
Steps:
- Serve right away and enjoy.
Nutrition Facts : Calories 556 kcal, Carbohydrate 30 g, Cholesterol 202 mg, Fiber 5 g, Protein 65 g, SaturatedFat 9 g, Sodium 918 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
IRRESISTIBLE GUINNESS BEEF STEW RECIPE WITH CARROTS
This beef stew is savory, rich, and irresistible. Stews need time. You can't rush them along. For this recipe, you will need just over 2 hours. That's not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes.
Provided by Adam and Joanne Gallagher
Time 2h30m
Yield Makes approximately 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees F.
- Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.
- Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
- While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
- After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
- Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
BEEF AND CARROT STEW WITH DARK BEER
Make and share this Beef and Carrot Stew With Dark Beer recipe from Food.com.
Provided by skwurt25
Categories Roast Beef
Time 2h30m
Yield 1 pot of stew, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. working in batches, add to pot and saute until browned, about 8 minutes per batch. transfer to bowl. add chopped onions,garlic, and herbs to pot; sprinkle with salt and pepper. reduce heat to medium; saute until onions begin to soften, about 5 minutes. add tomato paste and flour; stir 1 minute. add beer; stir until thick and smooth. scraping up browned bits, about 2 minutes. add broth, then beef with any juices; bring to simmer. cover partially, reduce heat to medium-low, and simmer 45 minutes. add carrots. in a seperate small saute pan add butter till melted on medium high heat add pearl onions saute until slightly browned. add to stew.simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. season with salt and pepper and add chopped parsley.
Nutrition Facts : Calories 1484.2, Fat 67.7, SaturatedFat 28.6, Cholesterol 479.6, Sodium 1837.2, Carbohydrate 59.2, Fiber 11.5, Sugar 21.6, Protein 153.2
BEEF STEW WITH CARROTS AND MUSHROOMS
This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).
Provided by Sharon123
Categories Vegetable
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
- Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
- Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
- Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!
Nutrition Facts : Calories 351.7, Fat 15, SaturatedFat 5.4, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.7, Fiber 2.5, Sugar 4.2, Protein 26.9
BEEF & STOUT STEW WITH CARROTS
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium
IRISH BEEF 'N' CARROT STEW
My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.
Nutrition Facts :
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