3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
1 medium onion, diced
3 garlic cloves, minced
1 can or bottle of beer
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 new potatoes, quartered
4 carrots, unpeeled, roughly sliced
2 tablespoons all-purpose flour
Minced parsley, for garnish (optional)
1. Brown meat in a large pot or Dutch oven over medium-high heat with olive oil and butter for 5 minutes.
2. Remove meat to a clean plate and set aside.
3. Throw onion in the pot and reduce heat to low.
4. Stir onion around until softened, about 3 minutes.
5. Then throw in the garlic and cook for about a minute.
6. Add beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt, and pepper.
7. Return meat to post, cover it, and simmer over low heat for 1 1/2 to 2 hours, or until the meat is very tender. If the liquid level gets too low, add 1 to 2 cups hot water as needed.
8. Add potatoes and carrots. Simmer for 30 minutes more, or until the vegetables are tender.
9. To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour.
10. Pour the mixture into the pot and simmer for an additional 10 minutes, or until the stew is very thick. Add parsley at the end if desired.