Description
A classic, comforting stew made with tender beef, fresh vegetables, and savory broth, perfect for colder weather.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 carrots, sliced
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup beer (stout or lager)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef and brown it on all sides.
- Add the chopped onions and minced garlic to the pot; cook until the onions are soft.
- Stir in the tomato paste, thyme, salt, and black pepper.
- Pour in the beef broth and the beer, then bring the mixture to a boil.
- Reduce the heat and let it simmer for 1 hour.
- After an hour, add the sliced carrots and diced potatoes; cook until the vegetables are tender, about 30 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding bay leaves or a splash of Worcestershire sauce. You can also use a slow cooker: brown the beef first, then add all ingredients and cook on low for 6-8 hours. Letting the stew sit for a day in the fridge can enhance the flavors even more.