Ingredients
6 tbsp olive oil, divided
3 tbsp unsalted butter
¼ cup all-purpose flour
3 tbsp tomato paste
½ cup beer, of your choice, preferably dark lager
4 cups beef broth
¼ cup Worcestershire sauce
8 oz potatoes, preferably red potatoes, cut into chunks
6 oz carrots, cut into chunks
1 tbsp Italian seasoning, divided
salt, to taste
6 oz red onions, cut into chunks
20 oz beef stew, (2 cans)
¾ cup frozen peas
2 tbsp parmesan cheese
ground black pepper, to taste
mashed potatoes, (or crusty bread)
Preparation
Heat 2 tablespoons of olive oil under moderate heat. Melt the butter. Then, add the flour to form a roux, and roast for roughly 5 minutes until it turns brown.
Add the tomato paste and roast briefly.
Deglaze with beer and briefly reduce until it turns into a paste.
Add the beef broth and Worcestershire sauce. Continue simmering for roughly 40 minutes until reduced by half and the flavors intensify.
Preheat the oven to 360 degrees F.
Combine the potatoes and carrots in a bowl. Add ½ tablespoon of Italian seasoning, 3 tablespoons of olive oil, and a pinch of salt. Toss to combine and place on a greased roasting tray. Set aside.
In a separate bowl, toss the onion, the remaining 1 tablespoon of olive oil, and ½ tablespoon of Italian seasoning, then season with salt. Transfer to another greased roasting tray.
Roast for roughly 25 minutes until the vegetables are tender. Note that the onions will roast faster than the other vegetables. Drain any excess oil and set it aside.
Add the canned beef stew, frozen peas, and parmesan cheese into the simmering pot of broth. Continue simmering until slightly thickened.
Add the roasted vegetables to the pot. Mix until combined.
Season to taste with salt and pepper. Adjust accordingly.
Serve the hearty stew with either crusty bread or mashed potatoes. Enjoy!
What’s in Our Stew?
How To Make Canned Beef Stew
Frequently Asked Questions
