Pioneer Woman Beef Stew with Beer and Paprika

Pioneer Woman beef stew with beer and paprika takes 2 hours 40 minutes and stew meat, carrots and new potatoes to make a thick, hearty one-pot dinner. Save this cozy beef stew recipe for Sunday dinner, fall nights or winter potlucks, because it's an easy stovetop comfort food the whole family loves.

Brown the stew meat in two batches instead of dumping it all in at once, because the pot needs room to sear. Crowd it and the beef steams gray, so the stew loses the deep flavor that browning builds.

Beer and a spoonful of tomato paste make the broth rich and a little tangy, with just a pinch of sugar to round it out. Adding the carrots and potatoes only for the last 30 minutes keeps them tender but not mushy, which long simmering would never allow.

Pioneer Woman Beef Stew with Beer and Paprika

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

2

hours 

30

minutes

Calories

407

kcal

Tender beef simmers low and slow in a beer and paprika broth until the liquid cooks down thick and glossy. The carrots and potatoes go in late, so they stay soft but still hold their shape in the bowl.

Ingredients

• 3 tbsp. olive oil
  

• 1 tbsp. butter
  

• 2 lb. stew meat
  

• 1 whole medium onion, diced
  

• 3 cloves garlic, minced
  

• 1 can (12 oz. size) beer
  

• 4 c. beef stock (or 4 cups water + 4 beef bouillon cubes)
  

• 2 c. water (additional, if needed)
  

• 1 tbsp. Worcestershire sauce
  

• 2 tbsp. tomato paste
  

• 1/2 tsp. paprika
  

• 1/2 tsp. Kosher salt
  

• Freshly ground black pepper
  

• 1 1/2 tsp. sugar
  

• 4 whole carrots, washed, unpeeled, and roughly sliced
  

• 4 whole new potatoes, quartered
  

• Minced parsley (optional)
  

Directions

• Brown the beef: Heat 3 tablespoons olive oil and 1 tablespoon butter in a large pot over medium-high heat, then brown 2 pounds stew meat in two batches. Set each batch aside on a plate and cut the pieces in half.
• Soften the aromatics: Add 1 diced medium onion to the pot and cook for 2 to 3 minutes until softened. Then stir in 3 minced garlic cloves for another minute.
• Build the broth: Pour in one 12 ounce can of beer and 4 cups beef stock. Then add 1 tablespoon Worcestershire, 2 tablespoons tomato paste, 1/2 teaspoon paprika, 1/2 teaspoon Kosher salt, black pepper and 1 1/2 teaspoons sugar, stirring until the tomato paste dissolves.
• Simmer the stew: Return the beef to the pot, stir, then cover and simmer for 1 1/2 to 2 hours. The liquid should cook down to a thicker state, so add up to 2 cups water if it reduces too much.
• Add the vegetables: Stir in 4 sliced unpeeled carrots and 4 quartered new potatoes, then cover and cook for an additional 30 minutes. If the stew gets dry, add a cup of hot water at a time.
• Taste and serve: Taste and adjust the seasonings as needed. Then ladle the stew into bowls next to crusty French bread and sprinkle with minced parsley if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this beef stew without beer?

Yes, just replace the beer with an extra cup and a half of beef stock or water. You lose a little of the tangy depth, so add a splash more Worcestershire to make up for it.

How long does leftover beef stew keep?

Store it in an airtight container in the fridge for up to 3 days. It tastes even better the next day, and you can reheat it on the stove with a splash of water if it has thickened.

Can I make this stew ahead of time?

You can, and it actually helps the flavors meld. Cook it completely, cool it, and refrigerate overnight, then warm it gently on the stovetop before serving.

Can I use a slow cooker instead of a pot?

A slow cooker works well if you brown the beef and onions on the stovetop first. Then move everything except the carrots and potatoes to the slow cooker, and add those vegetables for the last hour or two.

What is the biggest mistake with beef stew?

Crowding the pot when browning the meat is the most common one, because the beef steams instead of searing. Brown it in two batches, and you get a much deeper, richer broth.