Friday, August 10, 2012

Classic Beef Stew

From the Kitchen of Darby Hawley
I made this one night this summer when it seemed like the rain would N*E*V*E*R stop! The Mr told me that this tasted "classic", so here I will share with you a "classic" and savory beef stew that is perfect for those rainy days as well as those chilly fall and winter days that us Texans are dreaming about.
Heat 3 tbs of EVOO (extra virgin olive oil), and brown 2.5 lbs beef stew meat in a large pot.  Remove the meat from the pot but do not drain the meat from the pot.  You will want to use the grease.
DSC_0312
Dice 1 medium onion and add to the same pot for 3-5 minutes.  Add in 3 garlic cloves and allow to cook for 30 seconds (remember to stir this well because garlic easily burns). 
DSC_0309

Pour in 1 bottle of beer.  The Mr makes his own so you can’t use the one I used, but you can either purchase an amber beer or a dark brown beer.  I have also used St. Arnold's Christmas and it's delicious!
DSC_0318

Add in 4 cups reduced-sodium beef broth, 1 tbs Worcestershire sauce, 2 heaping tbs tomato paste, 1/2 tsp paprika, 1.5 tsp sugar, 3/4 tsp salt, and 1/2 tsp pepper (and 1/4 tsp thyme- optional).  Return the beef to the pot and let this simmer on low for 2 hours.
DSC_0314
Dice 2 large potatoes (leaving the skin on ), and half 2 handfuls of baby carrots (really scientific measurement huh?). Add these to the pot and allow to cook for 30 minutes.
DSC_0320DSC_0322
Take 1 cup of the simmering broth and whisk in 3 tbs of all-purpose flour, before returning it back to the pot and stirring.  This will thicken the broth to a stew-like consistency.
DSC_0326
Before serving sprinkle on some parsley and warm up some asiago bread
DSC_0336Classic Beef StewMy hubby loved this stew.  Please let me know if you try this recipe and what suggestions you have for improvements!!
Have a great weekend friends
xoxo Darby
Related Posts Plugin for WordPress, Blogger...