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Beef Stew

Course Soup
Author Amye Melton

Ingredients

  • 4 to 5 pound beef chuck roast cut into 2-inch pieces
  • vegetable oil
  • flour to coat beef
  • 6 medium carrots peeled and coarsely chopped
  • 4 medium potatoes peeled and quartered or cut smaller if using large potatoes
  • 1 large onion quartered
  • 1 pound mushrooms optional
  • 12 ounce dark beer
  • 32 ounces beef broth
  • 1 teaspoon paprika
  • 4 to 5 sprigs fresh thyme
  • dash hot sauce
  • salt and pepper to taste

Instructions

  • Heat oil in a large Dutch oven. Sprinkle beef cubes with salt and pepper, then coat with flour. Brown the beef in the Dutch oven. Work in batches and do not over crowd the pan. Add more oil when needed.
  • Remove the beef from the Dutch oven and place into a large crock pot.
  • Add the carrots, potatoes, onion, and mushrooms.
  • Add the beer, beef broth, paprika, hot sauce, thyme, salt, and pepper.
  • Cover and cook on high for 4 to 5 hours or low for 8 hours.