Best 7 Beef Stew With Beer And Paprika Recipes

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Beef stew with beer and paprika is a hearty and flavorful dish that can be enjoyed by people of all ages. The beef is braised in a rich, flavorful sauce made with beer, paprika, and other spices. This dish is perfect for a cold winter day, or for any time you're looking for a comforting and delicious meal.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW WITH BEER AND PAPRIKA



Beef Stew with Beer and Paprika image

This is a scrumptious, simple beef stew recipe that's perfect for warming your soul after a long week of feeding cattle. Here's how to make Beef Stew with Beer and Paprika.

Categories     main dish     meat     soup

Time 2h40m

Yield 6 servings

Number Of Ingredients 17

3 tbsp. olive oil
1 tbsp. butter
2 lb. stew meat
1 whole medium onion, diced
3 cloves garlic, minced
1 can (12 oz. size) beer
4 c. beef stock (or 4 cups water + 4 beef bouillon cubes)
2 c. water (additional, if needed)
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1/2 tsp. paprika
1/2 tsp. Kosher salt
Freshly ground black pepper
1 1/2 tsp. sugar
4 whole carrots, washed, unpeeled, and roughly sliced
4 whole new potatoes, quartered
Minced parsley (optional)

Steps:

  • 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.
  • *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
  • 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.
  • Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

BEEF AND BEER STEW



Beef and Beer Stew image

A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.

Provided by Rogue Red

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

Steps:

  • Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
  • Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
  • Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
  • Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
  • Bring the mixture to a boil.
  • Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
  • Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
  • Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
  • If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
  • Serve with rice, or as is if you have added a lot of potatoes.

BEEF STEW WITH BEER AND PAPRIKA



Beef Stew with beer and Paprika image

Hearty beef stew

Provided by crosenhaft

Categories     Soups, Stews and Chili

Time 1h

Yield 6

Number Of Ingredients 17

3 tablespoons Olive oil
1 tablespoon Butter
2 pounds Stew meat
1 Whole Onion Diced
3 cloves Garlic Minced
1 can 12 oz. Beer
4 cups Beef stock
2 cups Water Add'l if needed
1 tablespoon Worcestershire sauce
2 tablespoons Tomato paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Ground black pepper
1 1/2 teaspoons Sugar
4 whole Carrots Washed & sliced
4 Whole New potatoes Quartered
Minced parsley

Steps:

  • Heat oil & butter in a large pot over medium heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces on half, set aside. Add diced onions to the pot. Stir &cook for 2-3 minutes until softened, then add garlic for another minute. Pour beer & beef stock, then add Worcester, tomato paste, paprika, salt, pepper and sugar. Add beef stock into the pot. Stir to combine. Cover and aim,er for 1 1/2- 2 hours. The liquid should cook down to a thicker state. 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. Serve in bowls next to French Bread. Sprinkle with minced parsley if desired.

Nutrition Facts : Calories 623 calories, Fat 23.584204869012 g, Carbohydrate 50.3471323234504 g, Cholesterol 76.1466588021802 mg, Fiber 6.50753542354024 g, Protein 52.9046699976348 g, SaturatedFat 9.37420318731354 g, ServingSize 1 1 Serving (889g), Sodium 23159.359075029 mg, Sugar 43.8395968999102 g, TransFat 2.87990965575822 g

BEEF STEW WITH SWEET AND HOT PAPRIKA



Beef Stew With Sweet and Hot Paprika image

After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines' heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. "If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter," Florence writes. "For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third."

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
1/2 cup extra virgin olive oil
3 tablespoons sweet paprika, Spanish or Hungarian
Salt and freshly ground black pepper
3 large onions, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/4 teaspoon hot paprika or cayenne, or to taste
1 cup dry red wine
1 1/2 cups chopped, seeded canned plum tomatoes, with some juice
Grated zest of 1 lemon
1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together

Steps:

  • Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
  • Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
  • Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 7 grams, Sodium 958 milligrams, Sugar 5 grams, TransFat 1 gram

CROCK POT BEEF & BEER STEW



Crock Pot Beef & Beer Stew image

I mixed up a few recipes and came up with this one. The meat was so tender. Serve with crusty bread. This stew is chunky, not soupy.

Provided by GratefulMe

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs boneless beef chuck roast
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 medium onions, cubed
4 -6 carrots, sliced
2 stalks celery, sliced
2 large russet potatoes, cleaned and cut into in 1-inch cubes (no need to peel)
3 garlic cloves, minced
1 1/2 teaspoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon paprika
2 bay leaves
12 ounces beer (I used a lager)

Steps:

  • Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot.
  • Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside.
  • Trim meat and cut into 1" cubes.
  • Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat.
  • In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot.
  • Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

BEEF AND CARROT STEW WITH DARK BEER



Beef and Carrot Stew with Dark Beer image

Provided by Molly Stevens

Categories     Soup/Stew     Beer     Beef     Sauté     Super Bowl     High Fiber     Dinner     Carrot     Spring     Poker/Game Night     Simmer     Bon Appétit     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 3-pound boneless beef chuck roast, cut into 1 1/2-inch chunks
2 cups chopped onions
4 garlic cloves, smashed
4 teaspoons chopped fresh sage and/or rosemary
2 tablespoons tomato paste
2 tablespoons all purpose flour
1 12-ounce bottle dark beer (such as stout)
1 14-ounce can low-salt beef broth
1 pound baby carrots with some green tops attached, peeled

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.

Tips:

  • Use a Dutch oven or large pot with a heavy bottom. This will help to distribute the heat evenly and prevent the stew from burning.
  • Brown the beef in batches. This will help to develop the flavor of the meat and prevent it from becoming tough.
  • Use a variety of vegetables in your stew. This will add flavor and texture to the dish.
  • Don't be afraid to experiment with different types of beer. A dark beer will give the stew a richer flavor, while a light beer will make it more refreshing.
  • Season the stew to taste. You may want to add salt, pepper, paprika, or other spices to taste.
  • Serve the stew with a side of bread, potatoes, or rice.

Conclusion:

Beef stew with beer and paprika is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, spicy or mild, there is a recipe out there that is perfect for you. So next time you are looking for a comforting and delicious meal, give beef stew with beer and paprika a try.

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