Beef Stew Take One

It's hard to say whether this recipe was a failure or a success.  I suppose it depends on your definition.  It's not my favorite beef stew, but I'm the only one who didn't like it.  So I hesitate to say it failed since everyone else enjoyed it.  I'm not sure what exactly about it I didn't like.  I think I wanted a deeper beef flavor.  I'm not sure I liked the beer.  I think I will try a few variations on this recipe.  Maybe try red wine instead of beer.  Maybe try it without either.  Maybe decrease the amount of tomato paste a bit.  The beef itself was very very tender and that part I loved, so I'm not quite ready to toss this recipe.  So here's the original and as the terminator said "I'll be back".  By the way the original recipe came from The Pioneer Woman, who, as I have always said, is amazing.

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed

Cuppa Cuppa Cuppa Cake

I borrowed this recipe from the Pioneer Woman (who is awesome) who borrowed from Steel Magnolias. It's really a cobbler. But the easiest cobber ever. 1 Cup all purpose flour 1 Cup sugar 1 Cup fruit coctail (do not drain) Mix and pour into small baking dish. Bake at 350 degrees until golden brown. P.S. I'm glad to be back.