Beef Stew‏

Photo: JanJan0219

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 3 tablespoon(s) olive oil
  • 2 pound(s) cubed beef stew meat (1 1/4")
  • 1 med onion, diced
  • 3 clove(s) garlic, minced
  • 12 ounce(s) beer (pale lager)
  • 3 1/2 cup(s) beef broth
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) Worcestershire sauce
  • 1 1/2 teaspoon(s) sugar
  • 1/2 teaspoon(s) paprika
  • 8 new potatoes (1 1/2"-2" diameter), quartered
  • 4 carrots, sliced diagonally
  • 3 tablespoon(s) all-purpose flour
  • finely chopped fresh parsley (optional)
  • Crusty bread (optional)


  1. 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

  2. 2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

  3. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

  4. 4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

  5. 5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

  6. 6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

March 2015

This recipe is a personal recipe added by JanJan0219 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Stew‏ Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy