Hearty Vegetable-Beef Stew
 
Makes 8 to 10 servings
Ingredients
  • ¼ cup unsalted butter
  • 2 pounds beef stew pieces
  • 2 teaspoons kosher salt, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (32-ounce) carton beef broth
  • 1 (28-ounce) can plum tomatoes
  • 1 (12-ounce) can lager beer
  • 1 cup dried porcini mushrooms
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 1 cup roughly chopped carrots
  • 1 cup roughly chopped parsnips
  • 1 (8-ounce) bag fresh green beans, trimmed and halved
Instructions
  1. In a large Dutch oven, melt butter over high heat. Add beef and 1 teaspoon salt; cook until browned, about 3 minutes per side. Remove beef from pot.
  2. Add onion to pot; cook over medium heat until just tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in beef, broth, tomatoes, beer, mushrooms, Worcestershire, paprika, pepper, and remaining 1 teaspoon salt; crush tomatoes slightly. Cover and simmer until meat is tender, about 1½ hours.
  3. Add carrots and parsnips; cook for 10 minutes. Add green beans; cook until tender, about 10 minutes.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/hearty-vegetable-beef-stew-recipe/