(Updated notes/recipe below.)
This is a scrumptious, simple beef stew recipe that’s perfect for warming your soul after a long week of feeding cattle and horses in the snow.
Or, at least, watching your husband leave the house so he can feed cattle and horses in the snow.
It’s cold out there! Plus, I’m more useful in the kitchen.
At least that’s what I tell myself.
Start with some stew meat, usually sold in the grocery store with the label of—are you ready? “Stew Meat.”
Aren’t you glad to have me here to explain these things?
Heat some olive oil and a little bit of butter (for color and flavor) in a large dutch oven or pot.
Add the meat in two or three batches (to avoid overcrowding) and remove it to a separate plate.
Chop up some onions…
And some garlic…
And add them to the pot. Brown them for a few minutes…
Then pour in some hot water.
Unwrap a few cubes of beef bouillon…
And drop them on in. And if you could also chronically forget to care about the appearance of your fingernails, it would sure make me feel better about myself.
Thank you for your cooperation.
(Oh, and you can also just use regular beef stock if you have it handy.)
Next, grab a can of beer.
This is important: Don’t drink it.
Instead, pour it into the pot.
Next, cut the browned stew meat into smaller pieces.
Then throw it on into the pot.
Be sure to let all the juices from the meat drip off the plate. You don’t want the glorious deliciousness to go to waste.
Or is it the delicious glory?
I always get the two confused.
Next, add some salt.
And if you could use your distorted hand that looks approximately the size of Texas, I’d be most obliged.
Thank ya kindly.
Grab some Worcestershire…
And add in a good tablespoon or so.
Not Shown: A little tomato paste. For richness.
Add a little sugar…
And, finally…
A little paprika.
Now, cover the pot and allow the stew to simmer for a good hour-and-a-half to two hours. The meat will start to become tender (it takes a long time over low heat) and the rest of the flavors will blend so nicely.
UPDATE: At this point, the liquid should be much thicker. Thin with extra water if needed.
At this point, thoroughly wash, then chop into chunks, a few carrots…
Then chop some red potatoes into wedges.
Add them all to the pot, then cover again and cook until both carrots and potatoes are tender, about thirty more minutes. If the water/liquid level gets low, just add in a little more hot water with a bouillon cube dissolved in it. You could also splash in a little more beer if you’re feeling dangerous!
Yum! Looking so delicious.
You’ll want to taste the stew at this point, adding in whatever seasoning you think it might need.
Also, I didn’t have any fresh parsley on hand, but sprinkling some over the top makes for a nice finish.
And that, my friends, is a simple beef stew! Serve it with crusty french bread and a crisp iceberg salad, then watch the folks around your table smile with utter contentment.
This is what they call comfort food.
