Warm Up Your Adirondack Winter with Beef Stew and Saranac Beer

Winter has been wicked this year, and many evenings we’ve had to retreat indoors in order to stay safe during the inclement weather. Luckily, this has given us a chance to try out some amazing recipes for comfort foods that have helped us stay warm so far this season. One that we particularly loved was the recipe for beef stew we tried out from The Pioneer Woman website. The recipe called for beer, so we used a bottle of Saranac’s Black Forest – and it was delicious! We’re sharing it here with you, in hopes that it helps you stay toasty this winter, too!

Ree Drummond’s Beef Stew with Beer and Paprika


  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 12 oz. Beer (we used Saranac’s Black Forest)
  • 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.

From the stew beef to the Saranac, you can find everything you need for this recipe at Charlie Johns in Speculator, N.Y. They probably even have the pot to make it in, so be sure to stop in for all of your grocery and household needs. Charlie Johns is open Mon. through Sat. 8 a.m. – 8 p.m., and Sun. 9 a.m. through 6 p.m.

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