Beer Beef Stew
Today is Tuesday and the rains just keep on coming. Although they are not steady only off and on but still enough where you can’t plan anything outside on the grill. So for today’s easy meal, I’m making Beer Beef Stew. The hubs found this recipe and suggested I try it. I’ll let you know if it’s a keeper… It sounds like an AWESOME stew and it’s cooked in one pot! Anytime I can use my Ninja I’m sold, I love one-pot meals they’re fabulous!! I think the beer will help break down the meat and make it tender while adding a boost to the flavor. Just remember NOT to drink the beer, it goes in the stew… hee hee
I think this stew would go over very well at Campouts and Potlucks too.
If you try this recipe, Please let me know what you think. I look forward to reading all the feedback from my post. Thank You and Enjoy!
1 T Butter
2 Lb Stew Meat, cut into small pieces
1 medium Onion, diced
3 ribs celery, chopped l
3 cloves Garlic, minced
1 12 oz can Beer
4 cups Beef Stock
2 cups water
1 T Worcestershire Sauce
2 T Tomato Paste
1/2 tsp Paprika
1/2 tsp Salt and Pepper
1 tsp Sugar
4 Carrots washed and roughly chopped
4 Potatoes washed and quartered
Brown the meat in your Ninja with oil and butter on medium-high heat. Remove meat and set aside.
Add diced onions to the Ninja. 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, paprika, salt, pepper, and sugar.
Add beef back into the Ninja. Stir to combine. Cover and simmer on low-med heat for 1 1/2 to 2 hours.
**NOTE** The liquid will cook down and get thicker. If it gets too thick just add a more water a little at a time.
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.
Serve with crusty French bread.
Until next time…