Beer-Beef Stew

Ingredients

• 2-3 pounds of beef chuck roast, cut into cubes
• 2 onions, diced
• 2 cloves garlic, minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup beer
• 2 cups beef broth
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 3 carrots, cut into 1-inch pieces
• 1 pound potatoes, cut into 1-inch pieces
• Salt and pepper, to taste
• Chopped parsley, for garnish

Directions

1. In a large bowl, combine the beef, onion, garlic, Worcestershire sauce, thyme, rosemary, smoked paprika, and pepper.
2. Add the flour and mix to coat the beef evenly.
3. In a large pot or Dutch oven, heat the beer over medium-high heat and add the beef mixture. Cook until the beef is browned, about 5 minutes.
4. Add the beef broth, bay leaf, tomato paste, Worcestershire sauce, honey, carrots, and potatoes. Stir to combine and bring to a boil.
5. Reduce the heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally.
6. Uncover and simmer for 30 minutes, stirring occasionally, until the beef is tender and the sauce is thickened.
7. Season with salt and pepper, to taste.
8. Garnish with chopped parsley, if desired, and serve.

Interesting Facts

• This dish is an excellent way to use up leftover beer.
• Beef chuck roast is a cut of beef that is best cooked slowly, as it is tougher than other cuts.
• The beer adds a depth of flavor to the stew and helps to tenderize the beef.