The way life, and beef stew, should be

I am finally settled enough in Maine to post something, and no sorry, it's not lobster (yet). It is an impressive feat, but I have managed to make a beef stew I like. Like the other good beef recipes it's from the Pioneer Woman. I'll copy the full version here, with, of course, a few edits and commentary.

* 3 Tablespoons Olive Oil
* 1 Tablespoon Butter (oops, out of it, skipped)
* 2 pounds Stew Meat
* 1 whole Medium Onion, Diced
* 3 cloves Garlic, Minced
* 1 can Beer, 12 Ounce Can (I used a bottle of Amber lying around)
* 4 cups Beef Stock (3 cans beef broth)
* 2 cups Water (additional, If Needed) (NOT NEEDED!)
* 1 Tablespoon Worcestershire Sauce
* 2 Tablespoons Tomato Paste
* ½ teaspoons Paprika (umm, a bit generous on this)
* ½ teaspoons Kosher Salt (omit if you forgot to buy low sodium broth)
* Freshly Ground Black Pepper
* 1-½ teaspoon Sugar
* 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
* 4 whole New Potatoes, Quartered
* Minced Parsley (optional) (yea.... I skipped this)

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. (wow, did all that!)

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. (I actually used the stove but this is begging for a crock pot if you have 6 hours)

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

** Margaret update - the liquid was no where near cooking down after 1.5 hours of aerobics+shower, so I left the lid off for another hour and then proceeded

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.

MARGARET TIPS - make a roux with 2 tbs butter and 1/4 cup flour browned, and then add stew juice mixing constantly, then pour this back into the stew for a thicker, more gravy like sauce.