Beef Stew with Beer and Paprika

Recipe

■3 Tablespoons Olive Oil
■1 Tablespoon Butter
■2 pounds Stew Meat
■1 whole Medium Onion, Diced
■3 cloves Garlic, Minced
■1 can Beer, 12 Ounce Can
■4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
■2 cups Water (additional, If Needed)
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Tomato Paste
■1/2 teaspoon Paprika
■1/2 teaspoon Kosher Salt
■Freshly Ground Black Pepper
■1-1/2 teaspoon Sugar
■4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
■4 whole New Potatoes, Quartered
■Minced Parsley (optional)
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Heat oil and butter in a large pot over medium-high heat.
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Brown meat in two batches,
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setting aside on a plate when brown. Cut pieces in half. Set aside.
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Add diced onions to the pot.
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Stir and cook for two or three minutes until softened, then add garlic for another minute.
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Pour in beer

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and beef stock,
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then add Worcestershire, tomato paste, paprika,
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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.
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Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

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