Beef Stew a la Corona

Tonight's menu was courtesy of PW . . . this was my take on it because I have the inability to follow instructions as they are given to me. (**sigh**) Its one of my downfalls, so sue me.

First up, beef stew meat from my local Trader Joe's...seasoned with salt and pepper.

...browned little by little with the heat on high....

...and set aside.....

 

...then I gathered the veggies and the extra ingredients (this is missing the chicken broth, the cube of beef bouillon, the paprika....be easy on me, I'm getting used to the picture thing ok). Everything goes in the pot and the beef too. 

While it sits for 1-1/2 hours, it'll look a little like this...

In the end, its a yummy pot of all this goodness. . . .

It was good, we ate it with white rice and I brought the left overs to work, it was shared...people fought over the "gravy". 

Beef Stew a la Corona

serves 4

• 3 Tablespoons EVOO
• 1 Tablespoon (real) Butter
• 1 pound Stew Meat
• 1/2 med Onion, diced
• 2 Tablespoons Sofrito
• 1 bottle of Corona beer
• 1 Beef Bouillon cube
• 2 cups beef or chicken stock
• 1 envelope of Sazon Goya
• 2 Tablespoons Tomato Paste
• ½ teaspoons Paprika
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 2 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole Potatoes, Quartered

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, set aside on a plate when brown.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add sofrito for another minute. Pour in beer and stock, the bouillon cube, the sazon, then add tomato paste, paprika, salt, pepper. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.)

**Serve in bowls over white rice, pasta, or even next to crusty French bread.**