Beef Stew

Several weekends ago, I tried this recipe.  The original had 12 oz of pale lager in it.  I didn't have any lager so I just upped the chicken broth but it was still amazing stew.  If you want to try adding beer just decrease the chicken broth by 12 oz.  It was based on the stew recipe that was circulating among Facebook friends.  This was my frugal adaption.

Beef Stew

3 Tbsp. olive oil
2 lb. cubed beef stew meat
1/2 to 3/4 cup flour
small amount of salt, pepper and ground mustard
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 Tbsp. tomato paste
1/4 cup Worcestershire sauce
1 1/2 tsp. sugar
1/2 tsp. paprika
1/2 tsp. kosher salt.
4 medium potatoes chopped
4 carrots sliced diagonally
3 Tbsp. cornstarch with small amount of cold water
finely chopped fresh parsley

1.) Dredge the cubed stew meat in the flour that has been seasoned with salt, pepper and ground  mustard.
2.) Brown the meat in 3 Tbsp. of olive oil over medium high heat.
3.) Add chopped onion and turn down heat to medium.  Cook, stirring until onion is softened.
4.) Add garlic and stir another minute.
5.) Pour in broth, tomato paste, Worcestershire, sugar, paprika, kosher salt and pepper to taste.
6.) Stir well and simmer until meat is tender 1 1/2 to 2 hours.
7.) Stir in diced potatoes and chopped carrots.
8.) Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes.
9.) Mix Cornstarch with small amount of cold water.
10.) Stir a 1/3 cup of the hot stew broth in the the dissolved cornstarch and immediately add to Dutch oven.
11.) Continue stirring and bring to a boil.
12.) Reduce heat and keep stirring until stew has thickened and cloudiness of cornstarch has disappeared.
Serve.