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Beef Stew with Beer

Paula Jones
  • 135 minutes
  • Serves 8

INGREDIENTS

2

lbs chuck roast cut into cubes

2 tbsp

butter

2 tbsp

canola oil

1 tsp

salt

1 tsp

black pepper

1

onion, diced (about 1 cup)

1/2 tbsp

garlic, minced

4 oz

can of tomato paste

12 oz

beer (not light)

1 tbsp

beef bouillon paste

1 tbsp

Worcestershire sauce

1/4 tsp

sugar

4

carrots, peeled and diced

1 lb

potatoes, peeled and diced