This recipe is perfect to satisfy my craving of slaving away in the kitchen all day making boeuf bourguignon… minus the whole slaving away in the kitchen thing.
Working in batches, place the beef into a skillet with olive oil and butter. Flip the meat over occasionally making sure it is browned on all sides but not too much so that the meat cooks through.
Once onions are soft pour in some beef stock. Of course water and a beef bouillon cube would work perfectly as well!
Now is where it gets fun. Crack open a beer, drink it. Run to your fridge and get another beer. Open it and pour it in the pot.
Now flash back to your meat and cut the pieces in half. They should be nice and red in the center.
After about an hour or so, chop up some potatoes and carrots. Throw them on in cover the pot and simmer for about 30 minutes until the potatoes are tender.
At this point you should test the meat to make sure it is soft. If the meat still is tough don’t panic, it just needs more time.
3tbsp olive oil
2 pounds stewing meat
4 whole carrots
3 tbsp worcestershire sauce
3 tbsp A1 sauce
4 cups beef stock
2tbsp tomato paste
1 can of light beer
1 whole onion
3 cloves garlic
1 tsp paprika (optional)
1 tsp cayenne (optional)
** This recipe was adapted from The Pioneer Woman**