Sickness and Beef Stew

*265*

 I either have mega allergies or a head cold. I am leaning towards the cold. My ears are clogged. I have been going slow for the most part. Laying around unless there is something I have to do.
 I decided that my ass was going make some beef stew. I know I know. It is beef. I was just in the mood for something with veggies and gravy. I will not eat egg noodles with it. I will be good.
I found a recipe from the Pioneer Woman from the Food Network. I basically used the recipe as is except I did not have any tomato paste. So I used ketchup instead. I did not use bouillon either. I used Better than Bouillon, beef flavor. It smells amazing. It is going to be another hour and then I will throw in the carrots and potatoes. Oh! I also added 3 baby leeks, cleaned and chopped. Below is the as is recipe that is on her website. You can fiddle with it like I did or keep it as is.
I just forced myself to make it cause everyone is either at work or sleeping and a sick girl has gotta eat!

Beef Stew with Beer and Paprika

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
 The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
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.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.