Welp, we are finally getting a little taste of winter this month in Austin. Saturday it was 78 degrees and today a high of 34. That means I can finally break into some stick-to-your-ribs winter recipes! This beef stew will warm you up for sure! Super hearty and straight from the UK, this mini beef stew pot pies are easy to make just in time for dinner this week. Scroll down to the bottom to see my how-to video!
I finally had a couple of my guy friends over for dinner. As my friend Jessica and I were discussing menu options we definitely decided beef was the way to go with these guys. Plus it was a rainy, chilly evening and what better way to warm up than some hot beef stew? Not to mention, this stew was beer beef stew, guy food for sure. Pour this beer beef stew over horseradish mashed potatoes and you’ve got quite the meal!
For the stew, You’ll need: 1.5 lbs stew meat 1 can of beer (don’t use light beer, c’mon y’all!) 4 large carrots 4 large stalks of celery 1 medium white onion 4oz of tomato paste 4 cloves of garlic 4 cubes of beef bouillon+4 cups of water Kosher salt Paprika 1 tablespoon butter Worchestire Sauce
For the Horseradish Potatoes, you’ll need: 4lbs russet potatoes Horseradish (extra hot!) A little whole or buttermilk Kosher salt
First, wash the carrots then peel them.
Then slice them up.
Wash and slice celery. Then place in a bowl with carrots and set aside.
Dice up the onion.
Mince up the garlic.
First, we are going to brown the meat. Melt the tablespoon of butter in a large pot that you will also use to cook the stew. Keeps all the flavors in once place.
Throw in half the meat, brown the meat in 2 batches as to not crowd the pot. Just brown all sides, takes 2 or 3 minutes for each batch.
Browning the meat.
Remove browned beef pieces from the pot and cut them in half or bite size pieces. The inside should still be red. Set those aside.
Now, time to sauté the onion. Place in the pot with all the butter and beef juice, stir around for about 2min.
Once the onions start to turn translucent, add in the garlic and stir for about a minute. Careful, garlic burns easily!
Now, add in the 4 beef bullion cubes along with 4 cups of water to the pot with the onions and garlic.
Pour in the whole can.
Next, stir in 4oz of tomato paste.
Add in one to two tablespoons of Worchestire Sauce.
A few shakes of paprika.
The beer will get really frothy as it heats up. This will give off a distinct yeast smell.
Add in a pinch of salt.
Dont forget to put the beef back in!
Stir everything, cover and let simmer for 1.5 to 2 hours.
While the stew is simmering, let’s get started on those potatoes.
Wash and peel the potatoes, we want those creamy white mashers for this stew! Dice up the potatoes after peeling.
Boil the potatoes.
After the potatoes at tender, drain them. Holy steam!
Put the potatoes back in the pot and add 2 tablespoons of buttermilk.
Now add in the horseradish. This is to taste. I like it hot so I probably added 4-5 tablespoons!!
Ok back to the stew. Add in the celery and carrots after about an hour and half. Simmer for another 30min or until vegetables reach desired tenderness. If the stew has cooked down too much,