Winter Lager Beef Stew for a Perfect Cold Weather Meal

Chow on 11.19.12
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Image: Sarah Fernandez

There are few things I love more during the winter months than a good soup. For lunch, dinner, or even a snack, a well-made soup is just the right food to warm you up and fill you up. Plus, making one big pot of it will provide many, many meals that are easy to pop in and out of the freezer as well. One of my favorite soups is beef stew, but I rarely make it. We were having another couple over for dinner this past weekend, and all I could think to make was beef stew as it would be perfect for a cold fall evening after a long day of yard work and house projects. I searched my cookbooks and online until I came to a recipe for Beef Stew with Beer and Paprika over at The Pioneer Woman. I don't even like beer, but it sounded easy to make and delicious. I adapted it a bit, partially because I wanted to try a few things differently and partially because I never make lists when I go to the store and I forgot a few things! Either way, it was a huge hit, and I plan on making it again very soon.

Serves 6

Olive Oil
3/4 cup flour
2 pounds beef stew meat
1 medium onion, sliced thinly
4 cloves garlic, minced
1 12 ounce bottle Sam Adams Winter Lager beer (or other lager)
4 cups beef stock
3 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 1/2 teaspoons sugar
4 large carrots, peeled and cut into 1/4 inch thick slices
6 medium red potatoes, cubed
1 sprig rosemary

1. In a large pot, coat the bottom of the pan with olive oil. On a plate place half of the flour and dip half of the stew meat in it until it is coated in flour. Place the pieces of meat in the pot and cook over medium-high heat, turning occasionally, until browned, about 8 minutes. Remove browned meat from pot and place on a separate plate. Repeat with the second half of the meat, and cut all of the meat in half.

2. Add the onions and garlic to the pot and sauté until the onions start to become translucent, about 3 to 4 minutes. Scrape the bits from the bottom of the pan throughout the cooking process.

3. Pour the beef stock and beer into the pan. Add the cooked beef back into the pan, and stir in all other ingredients except the carrots and potatoes. Cover and cook on low heat for 90 minutes.

4. Add the carrots and potatoes to the pot and continue to cook on low heat for another 45 minutes. I actually let mine simmer for quite a bit longer than was necessary, and it didn’t seem to have a negative effect on the stew, other than that it was really hot when I served it. And don't forget to remove the rosemary sprig before serving.

I paired this beef stew with a really good baguette and a simple salad of greens and shaved parmesan cheese for a perfect and easy cold weather meal.

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