Beef Stew

Name: Beef Stew
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 Tbs olive oil; 2 Tbs butter; 1 medium onion, diced; 1.5 – 2 lbs stew meat; 3 garlic cloves, minced; 1 standard sized can or bottle of beer; 4 cups beef broth; 1 Tbs Worcestershire sauce; 2 Tbs tomato paste; 1/2 tsp paprika; 1 1/2 tsp sugar; 1/2 tsp black pepper; 4 golden potatoes, cubed; 4 carrots, chopped; 1 bag frozen peas; 2 medium stalks celery, diced; 3 Tbs flour

6 steps

Prep:10minCook:3h

Growing up, my family went to Disneyland multiple times a year and to say I (really all of us) are obsessed with the food is an understatement! My all time favorite meal from Disneyland is the Beef Stew from the French Market restaurant in New Orleans Square. So since I can’t exactly just head to Disneyland from AZ every time I am craving it, I worked and worked on this recipe until I feel I got it just right. AND my family agrees so pretty sure it’s a winner. Like most of the soup recipes I share, this one is super easy to put together and perfect for a cold and cozy day in!

Updated at: Wed, 16 Aug 2023 16:17:42 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories315.5 kcal (16%)

Total Fat11.1 g (16%)

Carbs26.6 g (10%)

Sugars5.7 g (6%)

Protein24.2 g (48%)

Sodium616.4 mg (31%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Tbsolive oil

2 Tbsbutter

1 canbeer

1 Tbsworcestershire sauce

2 Tbstomato paste

½ tsppaprika

1 ½ tspsugar

½ tspblack pepper

3 Tbsflour

Instructions

Step 1

Over medium high heat, combine the butter and olive oil in a large pot. Once butter is melted, add in your stew meat, browning on all sides. This will take about 5 minutes, and then using slotted spoon, remove the meat from the pot and set aside.

Step 2

Using the same pot with the leftover liquid, reduce heat to low and add in your onions. Stir to combine with liquids and cook until softened, about 3 minutes. Then add in your minced garlic, stir, and cook for 1 additional minute.

Step 3

This is the most important step in my opinion, adding in the beer! This absolutely is the game changer for this recipe to and I promise that the alcohol gets cooked out of it!

Step 4

After adding in your can or bottle of beer, go ahead and add in your beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper. Once combined, return the meat back to the pot, cover it, and let it simmer on very low heat for about 1.5-2 hours (you want the meat very tender). If during this time, you notice the liquid getting low, you can add in about 1-2 cups hot water as needed.

Step 5

Once the simmering time is up, add in your potatoes, carrots, celery, and peas. Stir to combine and simmer for an additional 30 minutes until they are tender.

Step 6

Now to thicken this to actual stew form by making a roux. To do this, remove 1 cup of the liquid from the pot, add to a small bowl and whisk in the flour. Once fully combined, add back into the pot and stir, letting it simmer at least 10 more minutes. If you want it to be thicker, let it simmer longer…the longer it simmers, the thicker it gets. I love to serve this in sourdough bread bowls or French bread on the side. Enjoy!

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