Beef StewSubmitted by: CHIQUI252525
Olive Oil, 3 tbsp
Margarine, hard, 3 tsp
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 3 cloves
Coors Light Beer, 12 oz
Water, tap, 2 cup (8 fl oz)
Beef chuck, 2 lb
Beef stock, home-prepared, 2 cup
Lea & Perrins, Worcestershire Sauce, 3 tsp
Salt, 2 tbsp
Pepper, black, 2 tbsp
Carrots, raw, 6 medium
*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.)
Tomato Paste, .2 can (6 oz)
Cornstarch, .5 cup
*Flour, white, .25 cup
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, more salt, and more pepper. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. 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.
Serving Size: Serves Six
Number of Servings: 12
Recipe submitted by SparkPeople user CHIQUI252525.