Beef Stew with Beer and Paprika


3 tbsp olive oil
1 tbsp butter
2 lb stew meat, chopped into large chunks
1 whole onion, diced
3 cloves garlic, minced
1 12oz can beer
4 cups beef stock
2 cups water if needed
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp paprika
1/2 tsp kosher salt
freshly ground pepper
1 1/2 tsp sugar
4 whole carrots
4 potatoes, quartered


Heat oil and butter in a large pot on medium high heat. Brown in two batches to avoid crowding. Set aside when browned.

Add onions to the pot and cook until softened, then add garlic until fragrant. Add beer and beef stock, then add Worcestershire sauce, tomato paste, paprika, salt, pepper and sugar. Add beef back and stir to combine. Cover and cook on low for about 1 1/2 to 2 hours.

Add carrots and potatoes then cover and cook for an additional 30 minutes. Add water if liquid gets low. Adjust seasonings as needed.

Serve in bowls.

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