BEEF AND BEER STEW
1/3 cup finely chopped salt pork or bacon
2 ½ to 3 lbs. Beef stew meat
3 large onions, sliced
3 tablespoons paprika
1 tablespoon salt
1 teaspoon ground nutmeg
1 teaspoon dried marjoram
2 12 ounce cans beer
1 cup water
1 6 ounce can tomato paste
1 tablespoon worcestershire sauce
4 large potatoes, cubed
6 large carrots or parsnips, thickly sliced
Cook salt pork in a large stewpot until rendered. Add meat; cook and stir over medium high
heat until lightly browned. Remove meat. Reduce heat to medium; add onions and cook until
tender. Return meat to pot and add seasonings, beer, water, tomato paste and
worcestershire; stir to mix. Cover and simmer until beef is tender, about 1 ½ hours.
Add prepared vegetables; cover and simmer until vegetables are cooked, about 45 minutes.