Grab a regular can of beef stew, and take it to another level with extra vegetables and seasonings. This beef stew recipe is perfect for cold nights!
Preparation:
10mins
Cooking:
1hr15mins
Total:
1hr25mins
Serves:
4
Ingredients
6tbspolive oildivided
3tbspunsalted butter
¼cupall-purpose flour
3tbsptomato paste
½cupbeerof your choice, preferably dark lager
4cupsbeef broth
¼cupWorcestershire sauce
8ozpotatoespreferably red potatoes, cut into chunks
6ozcarrotscut into chunks
1tbspItalian seasoningdivided
saltto taste
6ozred onionscut into chunks
20ozbeef stew(2 cans)
¾cupfrozen peas
2tbspparmesan cheese
ground black pepperto taste
To Serve:
mashed potatoes(or crusty bread)
Instructions
Heat 2 tablespoons of olive oil under moderate heat. Melt the butter. Then, add the flour to form a roux, and roast for roughly 5 minutes until it turns brown.
Add the tomato paste and roast briefly.
Deglaze with beer and briefly reduce until it turns into a paste.
Add the beef broth and Worcestershire sauce. Continue simmering for roughly 40 minutes until reduced by half and the flavors intensify.
Preheat the oven to 360 degrees F.
Combine the potatoes and carrots in a bowl. Add ½ tablespoon of Italian seasoning, 3 tablespoons of olive oil, and a pinch of salt. Toss to combine and place on a greased roasting tray. Set aside.
In a separate bowl, toss the onion, the remaining 1 tablespoon of olive oil, and ½ tablespoon of Italian seasoning, then season with salt. Transfer to another greased roasting tray.
Roast for roughly 25 minutes until the vegetables are tender. Note that the onions will roast faster than the other vegetables. Drain any excess oil and set it aside.
Add the canned beef stew, frozen peas, and parmesan cheese into the simmering pot of broth. Continue simmering until slightly thickened.
Add the roasted vegetables to the pot. Mix until combined.
Season to taste with salt and pepper. Adjust accordingly.
Serve the hearty stew with either crusty bread or mashed potatoes. Enjoy!