Prep 20 mins
Cook 9 hrs
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!
- 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
- Cut the beef into 1-1/2" cubes.
- In a large skillet, heat half of the oil over medium-high heat and brown the beef.
- Transfer to the slow cooker.
- Add the bacon to the skillet and fry until it starts to crisp.
- Transfer to the slow cooker and drain the fat from the skillet.
- In the same skillet, heat the remaining oil over medium heat.
- Fry the carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until the onions are softened, about 3 minutes.
- Add the beer, stirring and scraping up any brown bits; scrape into the slow cooker.
- Add the beef broth and tomato paste to the slow cooker and stir to combine.
- Cover and cook on low for 6 to 8 hours or until the meat is tender.
- Skim the fat from the liquid.
- Whisk the flour with 1/4 cup cold water, then whisk the mixture into the slow cooker.
- Cover and cook on high for 15 minutes or until thickened.
- Stir in the parsley.
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!