Beef, beer, and vegetable stew
Uncooked lean beef round
16 oz, top, trimmed of all visible fat and cut into 3/4-inch chunks (1 pound)
¼ tsp, freshly ground
Uncooked red onion(s)
1 large, chopped
2 medium clove(s), minced
Canned beef broth
1 cup(s), low sodium
6 fl oz, dark, such as stout or Guinness
5 medium, cut into 1/2-inch pieces
1 medium, cut into 1/2-inch pieces
Uncooked string beans
½ pound(s), fresh, trimmed and halved
1½ tsp, fresh, chopped, or 1/2 teaspoon dried
- Put the beef, flour, paprika, salt, and pepper in a zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour mixture.
- Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer the beef to a plate. Repeat with the remaining 1 teaspoon oil and the beef.
- Add the onion and garlic to the pot. Cook, stirring frequently and scraping up the browned bits with a wooden spoon, until softened, about 5 minutes. Return the beef to the pot.
- Stir in the broth, beer, carrots, and parsnip; bring to a boil. Reduce the heat and simmer, covered, about 1 hour. Stir in the green beans. Simmer, covered, until the beef and vegetables are fork-tender, about 15 minutes longer.
- Spoon half of the stew (about 2 1/2 cups) into a container and refrigerate, covered, for up to 3 days for later use. Stir the thyme into the remaining stew and simmer 2 minutes. Yields 1 1/4 cups per serving.