You guys!! YOU GUYS!!! This is the best stew I have ever had in my life, even my children ate it without complaining. Well, the 6 year old complained but unless it’s deep fried he’s going to complain.
You can use any beer you like in this recipe but the darker the beer, the better the taste.
You can substitute a dark red wine or beef broth for the beer if you want, but it won’t taste the same. It’ll still be delicious, I’m sure, just not the same. If you use wine only use 6 ounces of wine and add 6 ounces of water or broth.
Instead of buying stew meat, which is expensive for a cheap cut, I bought a cheap beef roast and cut it myself.
SLOW COOKER BEEF & BEER STEW
1/2 cup flour
salt, pepper, garlic powder to taste
2 pounds stew beef
1/2 cup vegetable oil (less if you are calorie-conscious)
2 large potatoes, cut into bite-sized chunks
2 or 3 carrots, peeled and sliced
2 onions, chopped
a few sprigs of fresh thyme (worth the cost, trust me!)
32 ounces beef broth
12 ounces beer (I used Yuengling Black & Tan)
1. In a zippered bag or large bowl combine flour, salt, pepper, garlic powder. Add the beef, a few pieces at a time, and toss to coat with the flour mixture.
2. In a skillet heat the oil and brown the floured beef cubes. Remove beef cubes from skillet and place in slow cooker.
3. To the slow cooker add all of the vegetables. Pour the beef broth over all, then pour the beer over all. Put the springs of thyme on top. Cover and cook on low for 8-10 hours or high 4-6 hours.
4. Before serving remove the thyme springs.
Happy eating! You can thank me later.