Ingredients for Award Winning Beef Stew
- 4 slices bacon, chopped
- 1.5 lbs sirloin beef, cut into 1-inch cubes
- not specified in recipe
- not specified in recipe
- 2 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon caraway seeds
- 1 tablespoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef stock
- 1 cup beer (dark beer recommended)
- 1 teaspoon salt
- 1 cup water
- 1 red bell pepper, chopped
- 2 lbs potatoes, peeled and cubed
- 1 large parsnip, peeled and chopped
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1/2 cup breadcrumbs
- 1 cup shredded cabbage
- 1 cup frozen peas
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Award Winning Beef Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Award Winning Beef Stew
- In a large skillet (Dutch oven recommended) over medium-high heat, fry 4 slices of bacon, chopped, for 5-10 minutes, or until well browned.
- Using a slotted spoon, remove the bacon and set aside, reserving bacon grease in the skillet.
- In batches, sauté 1.5 lbs of sirloin beef, cut into 1-inch cubes, in the bacon fat until browned. Remove and set aside.
- Melt 2 tablespoons of butter in the remaining bacon fat over medium heat.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, and sauté for 5 minutes.
- Stir in 1/4 cup all-purpose flour, 1 teaspoon caraway seeds, 1 tablespoon paprika, and 1/2 teaspoon crushed red pepper flakes. Cook for 2 minutes, stirring constantly, until the flour is dissolved.
- Whisk in 2 tablespoons red wine vinegar and 1 (28 ounce) can of crushed tomatoes.
- Gradually whisk in 4 cups beef stock, 1 cup beer (dark beer recommended), 1 teaspoon salt, and 1 cup of water.
- Add 1 red bell pepper, chopped, the reserved bacon, and reserved beef.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Add 2 lbs potatoes, peeled and cubed, 1 large parsnip, peeled and chopped, 2 stalks celery, chopped, and 1 cup carrots, chopped. Continue to simmer, covered, for 30 minutes, or until vegetables are tender.
- Stir in 1/2 cup breadcrumbs until the stew has thickened slightly.
- Add 1 cup shredded cabbage and 1 cup frozen peas. Simmer for 5 more minutes.
- Serve hot, garnished if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
42g
Fat
31g
Carbs
16g
