Beef Stew With Beer And Paprika Recipes

BEEF STEW WITH BEER AND PAPRIKA

Steps:

• Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
• Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
• *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
• Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
• Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

BEEF AND BEER STEW

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.

BEEF STEW WITH BEER AND PAPRIKA

Steps:

• Heat oil & butter in a large pot over medium heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces on half, set aside. Add diced onions to the pot. Stir &cook for 2-3 minutes until softened, then add garlic for another minute. Pour beer & beef stock, then add Worcester, tomato paste, paprika, salt, pepper and sugar. Add beef stock into the pot. Stir to combine. Cover and aim,er for 1 1/2- 2 hours. The liquid should cook down to a thicker state. Add carrots and potatoes, then cover and cook for an additional 30 minutes. If stew gets dry just add a cup of hot water at a time to replenish the liquid. Taste and adjust seasonings as needed. Serve in bowls next to French Bread. Sprinkle with minced parsley if desired.

BEEF STEW WITH SWEET AND HOT PAPRIKA

Steps:

• Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
• Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
• Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

CROCK POT BEEF & BEER STEW

Steps:

• Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot.
• Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside.
• Trim meat and cut into 1" cubes.
• Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat.
• In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot.
• Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

BEEF AND CARROT STEW WITH DARK BEER

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.