October just begs for slow cooked comfort food. Perhaps it's because October is so hectic with work, soccer, kids, birthdays, etc. that most evenings I just want a bowl of something warm, a blankie and my mommy. This simple stew was a snap to assemble and once it's on the stove, you're free to catch up on all the Housewives of Beverly Hills episodes that you've been missing. You could get ambitious and make some dumplings or biscuits to serve with it but it was great as a solo act.
1 teaspoon season salt
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can Beer, 12 Ounce Can
4 cups Beef Stock
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed and Roughly Sliced or 1/2 bag baby carrots
1 pg. sliced baby Portebella mushrooms
4 whole New Potatoes, Quartered
Minced Parsley (optional)
Place four in large plastic baggie and add season salt and paprika to bag. Toss in stew meat - in small batches if needed to coat with flour. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add mushrooms and 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 pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
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 in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Adapted from Pioneer Woman's Beef Stew