There is nothing like kicking back your feet and celebrating little housewife wins in the wee kitchen with a few bottle of beer. Yes, I celebrated my freedom from headache and fever with two bottles of Hoegaarden in a stew, a hearty macho one-pot wonder that any beginner cook (like me!) could easily replicate.
So if you have some extra beer to spare, this would be a nice home cooked way to share the love…
- 1 kilo beef cubes, preferably nicely marbled with fat and cut into small 1-inch pieces for faster cooking time
- 2 teaspoons cooking oil
- 3 red onions, chopped
- 2 heads of garlic, minced
- 2 bottles of beer
- 2 cans of tomato sauce
- 1 teaspoon hot smoked paprika
- 2 tablespoons sugar
- A splash of lemon juice
- 6 potatoes, chopped into quarters
- 4 carrots, chopped
- 3 green bell peppers, chopped
- Season beef cubes with salt and pepper then heat up the cooking oil in the stew pot.
- Lightly brown the beef cubes and set aside. I’ve learned that half-cooked beef cubes turn out more tender.
- Inside the same stew pot, saute the onions and garlic until aromatic and tender (onions are translucent and garlic is golden).
- Add the two bottles of beer and simmer on low heat for five minutes.
- Return the browned beef cubes into the stew pot.
- Add the two cans of tomato sauce, paprika, sugar and lemon juice into the stew pot and simmer on low heat for a good 30-45 minutes.
- Then add the potatoes and carrots into the stew pot and simmer for another 45 minutes to an hour.
- Turn off the heat and top with chopped green bell peppers. The Husband likes his bell peppers nice and crunchy 🙂
Voila! I think this is best enjoyed with a slice of toasted crusty bread like a baguette topped with a sunny side up egg…Yummeh!
Delirious about delicious,