[h=2]I found this online a year or two ago and it is my main beef stew for dehydrating. Cut the veggies and beef into smaller pieces so it dehydrates easily and adjust the ingredients to your liking. I usually dehydrate this overnight and portion it out into vacuum bags in the morning. At camp, I make 3/4 cup of instant rice and add it to the stew. I got it from the Pioneerwoman's website: http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/
I use darker craft beers. Sorry about the fonts, I cut and paste and can't seem to format it correctly.
Barry
Beef Stew with Beer and Paprika[/h] Prep Time: 10 Minutes | Cook Time: 2 Hours30 Minutes | Difficulty: Easy | Servings: 6
Ingredients
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, 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.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
I use darker craft beers. Sorry about the fonts, I cut and paste and can't seem to format it correctly.
Barry
Beef Stew with Beer and Paprika[/h] Prep Time: 10 Minutes | Cook Time: 2 Hours30 Minutes | Difficulty: Easy | Servings: 6
Ingredients
- 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)
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, 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.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.