Tex Czech Picnic Stew Recipes

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TEX-CZECH PICNIC STEW



Tex-Czech picnic stew image

Provided by Lisa Fain

Categories     Main Course     Soup

Number Of Ingredients 24

2 tablespoons bacon grease or safflower oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 pounds chuck roast, cut into 1/2-inch pieces
1 medium yellow onion, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
2 teaspoons sweet paprika
2 teaspoons smoky paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon caraway seeds
1/4 teaspoon ground allspice
¼ teaspoon ground cinnamon
Pinch cayenne
2 tablespoons tomato paste
12 ounces dark Tex-Czech beer such as Shiner Bock
4 cups chicken broth
2 tablespoons Worcestershire sauce
¼ cup chopped Italian parsley, plus more for garnishing
2 bay leaves
2 Russet potatoes
Crusty bread, for serving

Steps:

  • In a large pot, heat 1 tablespoon of the bacon grease or oil on medium-low heat. Lightly salt and pepper the beef, then add it to the pot. While stirring occasionally, cook the beef until lightly browned and some juices have been released, about 15 minutes. Transfer the beef to a large bowl.
  • Add the remaining bacon grease to the pot and add the onions and celery. While occasionally stirring, cook on medium-low until softened and the onions are just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds.
  • Stir into the onion mixture the sweet paprika, smoky paprika, chili powder, cumin, thyme, caraway seeds, allspice, cinnamon, cayenne, and tomato paste until a paste forms. Return the beef to the pot and combine it with the paste until well covered.
  • Add to the pot the beer, broth, Worcestershire sauce, parsley, and bay leaves. Turn the heat up to high and when it comes to a boil, turn the heat down to low and cook uncovered for 1 hour.
  • After the stew has cooked for an hour, peel and cut the potatoes into ¼-inch dice, then add the potatoes to the pot. Taste and adjust seasonings, then continue to cook for another hour or until the meat is tender and the potatoes are softened.
  • Serve garnished with parsley and with crusty bread.

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