Beef Stew

When beef appears on the table, I have a happy man in the house.  I don’t eat beef, haven’t eaten it for probably 30 years or more.  Therefore, I don’t cook it much.  Poor Sir Streusel needs to have his inner cave man satisfied every now and then and  I do that with….beef.  I place a bowl of stew in front of him and all I hear are grunts, moans and lots of…..”Thank you Baby Love.  (grunt, grunt) Really, thank you so much. (grunt, moan) This is so good.  (moan, moan) I know you don’t eat this and you did it just for me.  (gggrrrruuunnntttt) I just want you to know how much I appreciate it.”  Why don’t I treat this man more often?!


Since I don’t eat beef, I don’t ever taste the dish.  I never know if it is seasoned properly, if the beef is tender, if it is even edible.  That first bite he takes is a nail biter for me.  But, when his eyes roll back in his head, I know I did GOOD!


To get this started, heat oil and butter in a large pot or dutch oven over medium-high heat.  Brown meat, may need to do two batches.  Transfer to a paper towel lined plate when browned. 


Add diced onion to the pot.  cook for a few minutes until softened.  Add garlic and cook for another minute.  Add the following:  beer, beef stock, Worcestershire, tomato paste, paprika, salt, pepper, sugar, parsley, and a bay leaf.  Let everything heat together.


Add the star of the meal, the beef, to the pot.  Cover and let simmer for 1 1/2 hours.


Add veggies to the pot and continue to cook for approximately 30 minutes, or until veggies are tender.  I used carrots and potatoes but use whatever your heart desires.6

And this is what caused all the grunting and moaning at our dinner table.  It doesn’t get much more ‘down home’ than Beef Stew.   I should be ashamed I don’t feed my beloved more beef.  The poor thing just about passes out when I serve it to him.  Another advantage to the ‘beef meal’, I don’t eat it so he gets the entire pot to himself!  Happy Man!

This happens a lot on ‘beef’ nights!


Love ya,

Jody and Edna

Beef Stew
  1. 3 tbs Olive Oil
  2. 2 tbs butter
  3. 2 lbs stew meat
  4. 1 medium onion-diced
  5. 3 cloves garlic-minced
  6. 1 12 oz. can of beer
  7. 4 cups beef stock
  8. 1 cup water--additional water may be needed
  9. 1 tbs Worcestershire Sauce
  10. 3 tbs tomato paste
  11. 1 tsp paprika
  12. 1 tsp kosher salt
  13. black pepper to taste
  14. 1 1/2 tsp sugar
  15. 1 tbs parsley
  16. 1 bay leaf
  17. 4-5 carrots, washed and chopped
  18. 4-6 new potatoes, quatered
  1. Heat oil and butter in a large pot or dutch oven over medium high heat.
  2. Brown meat in batches, place on paper toweled lined plate when browned.
  3. Add onion to pot. Cook for 3 minutes until softened, add garlic and cook for another minute.
  4. Add: beer, beef stock, Worcestershire, tomato paste, paprika, salt, pepper, sugar, parsley, and bay leaf.
  5. Cover and simmer 1 1/2 hours.
  6. Add carrots and potatoes to pot and cook for 30-45 minutes or until veggies are tender.
  7. Remove bay leaf and serve over rice.
  1. If liquid becomes too thick, add additional water.
Adventures with Edna

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