Beef Stew

Main Dish

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- Four (4) tbsp. olive oil

- One (1) yellow onion, chopped

- Six (6) carrots, peeled and diced

- Nine (9) garlic cloves, minced

- Two (2) lbs. tenderized beef stew meat (3/4 inch cubed)

- Three (3) tbsp. tomato paste

- One (1) Guinness beer

- 5 lbs. or 80oz of beef stock

- One (1) tsp rosemary

- One (1) tsp oregano

- Salt and pepper, to taste

- Four (4) Yukon potatoes, peeled and diced

- Fresh parsley, to garnish



- Put a couple tbsp. of oil in a large pot set to medium high heat.  Add onions and cook until browned, stirring every couple minutes. (approx. 15 min)

-  Add carrots and cook for about 5 minutes.  Introduce your garlic in the mix.  Once they become aromatic, put veggies in a bowl and set aside.

- Using the same pot, add a couple tbsp. of oil to a medium high heat.

- Cook beef until browned on all sides.

- Add tomato paste.  Once beef is coated, add beer and cook over medium heat until it thickens. (approx. 2 min.)

- Pour in stock, rosemary, oregano, salt & pepper and potatoes.  Cook until beef is tender (approx. 40 min.)

- Add vegetables that were set aside and cook an additional 15 minutes.

- Add salt and pepper to taste and garnish with parsley.


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