Gearing Up!!

Do you realize the first day of autumn is just around the corner??  Yep, it's next Friday!!  I love autumn...the changing of the leaves, the cool crispness in the air, orange pumpkins springing up in church lawns, juicy apples ready to be baked into luscious pies, county fairs for the young at heart...doesn't get any better than that!!

Bman and I decided with fall just around the corner, it would be a great time to cook a delicious beef stew for the coming fall days.  So yesterday, we made Beer Beef Stew together. Since Bman works long hours, this one can be cooked and then placed in the freezer to await those cool, crisp autumn days!

It is a fabulous stew full of juicy beef, tons of potatoes and carrots swimming in an awesome broth.  The recipe is one of Pioneer Woman's and we think it's perfect for the coming fall weather.  Hope you enjoy it as much as we do!!


Beer Beef Stew

Ingredients:                                                                                           

• 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 (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• ½ teaspoons Paprika
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 1-½ teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions:

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
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, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: 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.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.