Beef Stew

• 3 Tbsp olive oil
• 2 lb cubed beef stew meat
• (1 1/4") 1 med onion, diced
• 3 cloves garlic, minced
• 12 oz beer (pale lager)
• 3 1/2 c beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp sugar
• 1/2 tsp paprika
• 8 new potatoes (1 1/2"-2" diameter), quartered 4 carrots, sliced diagonally
• 3 Tbsp all-purpose flour
• Finely chopped fresh parsley (optional)
• Crusty bread (optional)

1. 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.
2. 2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.
3. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.
4. 4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.
5. 5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.
6. 6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

olive oil, meat, onion, garlic, beef broth, tomato, worcestershire sauce, sugar, paprika, potatoes, flour, fresh parsley, crusty bread

Taken from www.epicurious.com/recipes/member/views/beef-stew-52535331 (may not work)