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Beef Stew With Beer And Paprika

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Makes: 6 servings adjust
A hearty, flavorful beef stew for a cold November day or when you just want the meat and potatoes.



  • 3 tablespoons Olive Oil
  • 1 tablespoon Butter, unsalted
  • 2 pounds Beef Stew Meat

Step 1

Heat oil and butter in large pot over medium-high heat. Brown beef (in two batches, if needed) and remove to plate. Set aside.


  • 1 whole Yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 12 ounces Beer
  • 4 cups Beef Stock
  • 1 tablespoon Worcestershire Sauce
  • 12 teaspoon Paprika
  • 12 teaspoon Kosher Salt
  • Ground Black Pepper, to taste
  • 1 12 teaspoons Sugar

Step 2

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,paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.


  • 4 whole Carrot, washed, unpeeled and roughly chopped
  • 4 whole Potatoes, quartered
  • 2 cups Water, additional, as needed

Step 3

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.
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