Tuesday, January 15, 2013

Beef Stew

Left-over roast beef - I had enough to almost fill a quart container or about two pounds.
1 small onion
2 Tablespoons butter
2 cups beef stock
1 can or bottle of beer
2 Tablespoons tomato sauce
2 teaspoons Paula Deen's House Seasoning
2 Tablespoons Worcestershire sauce
1 cup water (more, if needed)
3 large carrots
3 small potatoes

  • Prepare roast beef.  I had a left-over roast that Mike had smoked and we froze 'the remains' as he calls left-overs after a couple of meals.  So, I simply thawed it and diced it up into bite sized pieces with my kitchen shears.
  • Melt butter in the bottom of a 4-quart pot.
  • Dice the onion into large pieces and cook and stir it in the butter over medium heat till it is a bit brown around the edges.
  • Add beer, tomato sauce, seasoning,Worcestershire sauce, and beef stirring to scrape all the crusty bits in the bottom of the pan and bring to a slow boil over medium to medium-high heat. 
  • Scrub carrots and potatoes and dice into bite-sized pieces.
  • Add carrots and potatoes to boiling mixture and cook about a half-hour more.  (Add more water if stew begins to dry or thicken too much.)
  • Serve with cornbread or a crusty French bread.
This recipe was inspired by The Pioneer Woman's Beef Stew with Beer and Paprika.  It was easy to prepare and delicious. 

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