Beer & Beef Stew

Ingredients

  • 2-3 lbs of beef stew meat or other cut into 1” cubes
  • 1/4 C. flour
  • 4 C. beef broth
  • 1 bottle dark beer
  • 2-3 large sweet onions—thinly sliced
  • 1 Tbsp. fresh thyme (leaves only)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. paprika
  • 4 Tbsp. olive oil or walnut
  • 2 Tbsp. brown sugar
  • 2 bay leaves

Directions

In a food storage bag, combine the flour, paprika, and salt. Add the beef cubes and toss to coat. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Add the beef and cook, stirring, for about 4 to 5 minutes, until browned. Do not over crowd, cook in batches, remove and set aside. Heat the remaining oil in the pot with the scrapes, add the onions and cook until translucent, about 10-15 minutes, add 2 tablespoons of brown sugar and cook another 2 minutes. Add the beef broth and scrape any remaining bits from the bottom of the pot. Add the beef and collected juices, add the thyme, bay leaves, pepper, and beer. Cover and simmer on low for 2 hours. Remove the bay leaves. Serve over noodles or rice.

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Thursday - Monday
12:00 pm - 5:00 pm
or by appointment
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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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