Classic Beef Stew

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.

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). 

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.

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.  Let this simmer on low for 2 hours.

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.

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.

Before serving sprinkle on some parsley and warm up some asiago bread

My 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