Beef Stew with Beer and Paprika

I don't know what it is about me but I have a hard time finding a recipe and sticking to it. We have a favorite stew recipe from my Taste of Home Cookbook but I'm always looking for a better one, although I've yet to find one.

This Pioneer Woman Recipe intrigued me because of the two ingredients listed in the title. It's similar to our favorite TOH one with just a few minor changes. The hubs really liked the additional flavor and I did as well. I'm still not 100% sold but if you are in need of comfort food on a cold night, this is your recipe.

Beef Stew with Beer and Paprika

Source: The Pioneer Woman

3 tbsp olive oil

1 tbsp butter

2 lbs stew meat

1 whole medium onion, diced

3 cloves garlic, minced

12 oz can of beer

4 cups beef stock

2 cups water

1 tbsp Worcestershire sauce

2 tbsp tomato paste

1/2 tsp paprika

1/2 tsp salt

freshly ground black pepper

1.5 tsp sugar

4 whole carrots, washed, unpeeled, and roughly sliced

4 whole new potatoes, quartered

minced parsley, optional

Heat oil and butter in a large pot over medium-high heat. Brown mean in two batches, setting on a plate when brown. Cut pieces in half and set aside.

Add diced onion to the pot. Stir and cook for 2-3 minutes, or until softened. Add garlic to pot and cook 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 1.5-2 hours. If the liquid 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, add1 cup of hot water at a time to replenish liquid. Taste and adjust seasonings as needed. Sprinkle with minced parsley, if desired. Enjoy!