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