Slow Cooker Beef and Beer

Irmgard's Note:

This stew is delicious served over mashed potatoes to sop up the gravy. If you don't have a slow cooker, you can cook it in a 325 degree F oven for 2-1/2 to 3 hours. Slow, gentle cooking is what makes this so good!

• Total Time: 9 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 4

• 2 lbs lean stewing beef
• 2 tablespoons vegetable oil
• 1/4 cup bacon, diced
• 2 carrots, sliced
• 2 onions, diced
• 2 garlic cloves, minced
• 3 cups mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 3/4 cup beer
• 3/4 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1/4 cup fresh parsley, minced

Directions:

1. Cut the beef into 1-1/2" cubes.
2. In a large skillet, heat half of the oil over medium-high heat and brown the beef.
3. Transfer to the slow cooker.
4. Add the bacon to the skillet and fry until it starts to crisp.
5. Transfer to the slow cooker and drain the fat from the skillet.
6. In the same skillet, heat the remaining oil over medium heat.
7. Fry the carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until the onions are softened, about 3 minutes.
8. Add the beer, stirring and scraping up any brown bits; scrape into the slow cooker.
9. Add the beef broth and tomato paste to the slow cooker and stir to combine.
10. Cover and cook on low for 6 to 8 hours or until the meat is tender.
11. Skim the fat from the liquid.
12. Whisk the flour with 1/4 cup cold water, then whisk the mixture into the slow cooker.
13. Cover and cook on high for 15 minutes or until thickened.
14. Stir in the parsley.

Reviews

[CountryLady]

This recipe is the perfect size for empty nesters - 2 tasty meals for 2 people! I've made this stew several times since the recipe was published in the March 2007 issue of Canadian Living magazine. Thanx for posting Irmgard - now I can leave my magazine in the hospital waiting room!