What I used:
2 lbs stew meat
4 cups beef broth (I would cut this in half next time, or perhaps use 1 can tomato soup and 1 can beef broth)
12 oz beer
1 medium yellow onion
3 cloves garlic
1/2 teaspoon paprika
2 tablespoons tomato paste
1 1/2 teaspoons sugar
salt and pepper to taste
olive oil/butter for cooking
Carrots (PW suggests 4 large, I used two small packets of baby carrots)
Potatoes (4-5 medium sized red potatoes)
Green Beans (just eyeball it - you can do it)
Heat oil and butter in the pan to sear the meat. I did this in two batches - once the first batch was browned on all sides (think 3-5 minutes in total) I placed them on a plate and added the second batch. Once all of the meat was seared I added the diced onion and the 3 crushed/chopped garlic cloves. Next I added all of the other ingredients in and gave it a good mix. While it came to a boil I cut some of the larger pieces of stew meat into small bite sized pieces and then added all of the meat back to the stew - as Pioneer Woman points out, include the meat juice when you dump it back in!
From there I pretty much turned it to low and put the lid on the pot and let it do it's thing for about 2.5 hours. At that point I added in a bunch of chopped carrots and potatoes for another 45 minutes. About 15 minutes before serving I also added chopped green beans.
|The new beauty|
|Diced onion and garlic|
|First round of browning|
|First batch on the right, second batch browning|
|Sauteing the onions and garlic|
|Cut the meat in smaller peices|
|Add it all to the pot and simmer|
I can't wait to get over this cold and try this recipe again and I can actually taste it and give an update!! In terms of ease and texture I was super pleased with the whole thing. Look out for more Dahlicious posts that will include my new Le Creuset!