Love for Food

Beer Beef Stew

Over Thanksgiving I went to visit my parents in Florida. If you know anything about my parents is that they can really cook! My dad spent two days to make an amazing Beef Bourguignon. He used salt pork wine, and brandy. When I came back to New York, I had a hankering for beef stew. Since I was far too lazy, and didn't have as much time. I decided to try one of the simpler beef stew recipes. The recipe came courtesy of the Pioneer Woman. I used a slow cooker for the first time, but am not sure sure it's all that great. While I was able to leave it and forget it, I didn't quite get the point of not just keeping the stew in the pot it was already cooking in. I also had a problem with the liquid which was not evaporating. I had to add in some cornstarch. It still came out pretty tasty and was not too hard to make. The beer gives the juice some extra oomph! Nothing like coming home to a warm bowl of beef stew on a cold, dark, December night. I was also pleasantly surprised that a bowl is only 11 WW points which is only one more point than some of the Lean Cuisine and much more satisfying.
Ingredients: Serves Six
3 Tablespoons Olive Oil Method:

  • Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
  • Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
  • Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
  • Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Cost: $14.00 dollars total, $2.34 per serving
Time: 20 minutes active, 2 hours inactive
Nutrition Facts: Amount Per Serving

Calories 465.4

Total Fat 18.3 g

Saturated Fat 6.8 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 8.2 g

Cholesterol 144.4 mg

Sodium 375.7 mg

Potassium 1,049.4 mg

Total Carbohydrate 17.3 g

Dietary Fiber 1.8 g

Sugars 5.5 g

Protein 51.1 g

Weight Watcher Points +:11 points per serving1 Tablespoon Butter2 pounds Stew Meat1 whole Medium Onion, Diced3 cloves Garlic, Minced1 can Beer, 12 Ounce Can4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)2 cups Water (additional, If Needed)1 Tablespoon Worcestershire Sauce2 Tablespoons Tomato Paste1/2 teaspoon Paprika1/2 teaspoon Kosher Salt Freshly Ground Black Pepper1-1/2 teaspoon Sugar4 whole Carrots, Washed, Unpeeled, And Roughly Sliced4 whole New Potatoes, Quartered Minced Parsley (optional)