Beef Stew

What You'll Need

• 3 Tbsp olive oil
• 2 lbs cubed beef stew meat (1 1/4 ")
• 1 med onion, diced
• 3 garlic cloves, minced
• 12 oz beer (pale lager)
• 3 1/2 c beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp sugar
• 1/2 tsp paprika
• 8 new potatoes (1 1/2 "-2" diameter), quartered
• 4 carrots, sliced diagonally
• 3 Tbsp all-purpose flour
• Finely chopped fresh parsley (optional)
• Crusty bread (optional)

How to Make It

1. 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in two 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. Until meat is tender simmer 1 1/2 to 2 hours.
5. 5. Stir in potatoes and carrots. Simmer vegetables are tender Until 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

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