Prep 45 mins
Cook 8 hrs
This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.
- 4 teaspoons canola oil, divided
- 2 lbs bottom round steaks, trimmed of fat and cut into 1-inch cubes
- 3⁄4 lb cremini mushrooms or 3⁄4 lb white button mushrooms
- 3 tablespoons all-purpose flour
- 2 cups brown ale or 2 cups dark beer
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1⁄2 tablespoons Dijon mustard
- 1 teaspoon caraway seed
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
- 1 bay leaf
- Heat 2 tsp oil in a large skillet over medium heat.
- Add half the beef and brown on all sides, turning frequently (about 5 minutes).
- Transfer to a 6 quart crock pot.
- Drain any fat from pan.
- Add the remaining 2 tsp oil and brown the remaining beef.
- Transfer to the crock pot.
- Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes).
- Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
- Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes).
- Transfer the mushroom mixture to the crock pot.
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
- Stir to combine.
- Cover and cook on low until the beef is very tender, about 8 hours.
- Discard bay leaf before serving.
- ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
- Serves 8.
This was excellent! Loved the rich flavor, even though I used a lager rather than a dark beer.
I was going to post this for the ZWT 2010 and here it is. I LOVE this stew, so easy and tasty. Even tho I know it makes it more authentic, I don't care for caraway seeds, so always leave them out. Thanks for posting, Bev.