But before proceeding,
Our daughter flashed the card to me with excitement when they got home. At first I thought it was mine so I snatched it from her (I know, shame on me!). Then my husband handed me mine. Sorry I am not posting that, it's for my eyes only.
The original recipe called for beef short ribs but I decided to use Trader Joe's tri-tip meat instead. I figured it would get tender quicker. I used every short cut I know to cut down the cooking time. I am trying to serve dinner by seven thirty, you know. So I browned the beef in big chunks then cut them afterwards. I also added the vegetables right away so they get tender along with the beef, which shortened the time by about 30 minutes. I actually like it when the potatoes gets mushy, and thickens the stew a little bit.
Beef Stew with Ale
1/2 cup flour
2 Tbsp paprika
2 teaspoons smoked paprika
1 teaspoon cayenne
Freshly ground black pepper
3 pounds beef (tri-tip, stew meat, or beef short ribs)
4 strips thick-cut bacon, cut in 1 inch strips
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) diced tomatoes
2 pounds red potatoes, unpeeled
1/2 pound baby carrots
2 tablespoons tomato paste
1 teaspoon brown sugar
1 cup water
1/2 Beef Bouillon cube
Minced Parsley (optional)
Preheat oven to 350°. Combine flour, paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper in a large bowl. Dredge the beef in the flour mixture.
In a large Dutch oven over medium-high heat, cook bacon until fat renders. Transfer bacon to a plate and set aside.
Add the onion and 1/2 teaspoon of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Serve the stew in bowls along with crusty mini French baguettes.
And yes, dinner was served before seven thirty.