If you’re looking for something hearty to warm and fill yourself up, Beef and Beer Stew is for you.
From Fifty From the Trail: The Best Cowboy Cooking From a Timeless Land
Prep: 15 minutes | Cook: 2 1/2 hours | Makes: 8-10 servings
1/3 C finely chopped salt pork or bacon
2 1/3 to 3 lbs beef stew meat
3 large onions, sliced
3 Tbs paprika
1 Tsp salt
1 Tsp ground nutmeg
1 Tsp dried marjoram
2 12-oz cans of beer
1 C water
1 6-oz can tomato paste
1 Tbs Worcestershire sauce
4 large potatoes, cubed
6 carrots or parsnips, thickly sliced
Cook salt pork/bacon in a large stewpot until rendered. Add meat; cook and stir over medium-high heat until lightly browned. Remove meat. Reduce heat to medium; add onions and cook until tender. Return meat to pot and add seasonings, beer, water, tomato paste and Worcestershire sauce; stir to mix. Cover and simmer until beef is tender, about 1 1/2 hours
Add prepared vegetables; cover and simmer until vegetables are cooked, about 45 minutes.
First of all, I cut this recipe in half and still had a ton of it. I used bacon because, well, I always have bacon on hand. I also used carrots over parsnips. (A friend of mine made it with parsnips and said it was great; perhaps a good way to try parsnips if you’ve never had them.) And as always, I added some minced garlic.
I definitely didn’t cook this meal for more than two hours. I also didn’t remove the meat, then add it back. That’s way too much work for me. I let it all cook together for about 45 minutes. As a result, my stew was very thick and the meat wasn’t quite as tender as I would like. It was still super delicious though — especially delicious when eaten in front of a warm fire.