Refrigerator Clean-Out: Beef Stew

I hate wasting things. It really bothers me when I throw out things in the refrigerator because they've gone bad. What was my plan for this when I bought it? Obviously it got away from me. So I've put together a few meals that can... absorb some of the things that I want to get out of the fridge. Soups are particularly good for this kind of thing, especially beef stew.

This recipe is adapted from The Pioneer Woman http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/. I like her because she doesn't skimp on the cream/butter/eggs/fat in some attempt at pretentious health cooking. She makes mashed potatoes with cream cheese.

What I loved about the original recipe is that it's served over mashed potatoes instead of cooking the potatoes in the stew. I was, admittedly, unsure about the use of tomato paste but after having tried it, I'm not sure I would ever go without it again in a stew like this. The tomato+beer+mushroom combination makes a very deep and flavorful stew.  

Ingredients

1 TBS olive oil

1 TBS butter 

Stew beef - I used about 1 lb, but you could use more if you are A. feeding more than 2 people or B. like a very beefy stew

1 small onion, diced

2 garlic cloves, minced

2 TBS tomato paste

2 cups beef broth

1/2 tsp sugar

1 TBS Worcestershire sauce

1/2 - 3/4 c. beer

salt and pepper

1 shake red pepper flakes

2 shakes garlic powder

2 shakes parsley flakes

1 small turnip, diced

2 large carrots, diced

1/2 c. sliced mushrooms

I opted for a slow cook version of the recipe, which i'm not sure is any less work. But you can make it ahead of time, at least, so by the time you're hungry there is very little left to do.

1. Melt butter and olive oil in deep skillet (or dutch oven if you are opting to not use your crock pot). Heat over medium-high heat until a drop of water sizzles. Place your stew beef in the pan and sear until brown. I bought a package of stew meat at the grocery store, which was awfully convenient. I did chop it up a bit so the pieces were a bit more bite sized.

2. Once the meat has browned, take it out of the pan, leaving all the juices behind. Set aside. Lower heat to medium and add onions and garlic. Cook until onions are soft (2-3 minutes). Add tomato paste. Stir. Add beef stock and sugar. Stir until smooth. Bring to a boil and then remove to crock pot (or not). At this point, whether on the stove or in the crock pot, add your meat, worcestershire, beer and any other ingredients. Cook on low heat until vegetables are tender and sauce has thickened (2-3 hours in the crockpot or 25-30 minutes on the stove top).

3. Serve over mashed potatoes.