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Beef Stew with Beer and Paprika
I still remember the first time I added a splash of stout to my beef stew. The liquid reduced into a glossy, deep mahogany sauce that clung to every chunk of meat, carrying an earthy sweetness from the paprika and caramelized onions.
Ingredients
Method
- Prep the Beef: Pat the beef cubes completely dry with paper towels. In a large bowl, toss the meat with flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated. This coating helps thicken the stew later.
- Sear the Meat: Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Working in batches to avoid overcrowding (this is crucial for browning), sear the beef cubes on all sides until deeply browned. Remove meat to a plate and set aside. You should see fond (browned bits) stuck to the bottom of the pot; do not scrape it yet.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion to the same pot. Cook for 5-7 minutes until softened and translucent, scraping up the browned bits from the bottom with a wooden spoon. Add the garlic and cook for just 1 minute until fragrant.
- Build the Base: Stir in the smoked paprika and tomato paste. Cook for 1 minute to toast the spices slightly, being careful not to burn them. Pour in the beer, scraping the bottom vigorously to deglaze the pot completely. Let it simmer for 2 minutes to cook off the raw alcohol smell.
- Combine and Simmer: Return the seared beef and any accumulated juices to the pot. Add the beef broth, carrots, celery, and potatoes. The liquid should just barely cover the ingredients; add a splash of water if needed. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid.
- Slow Cook: Simmer gently for 1 hour to 1 hour 30 minutes. Check after one hour—the beef should be fork-tender but not falling apart into mush. If the stew is too thin, remove the lid and simmer for an additional 15-20 minutes to reduce.
- Finish: Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley just before serving. Serve hot.
Nutrition
Notes
This version has earned its place in my kitchen rotation because it delivers complex flavor without demanding constant attention. The secret lies in browning the beef in two batches; overcrowding the pan steams the meat instead of searing it, which means less fond to build your sauce. Trust that extra step for the richest result.
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