September 18, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Roast Beef, Beef Chuck, Vegetables, Carrot, Onions, North American, Fall/Autumn, Sunday Dinner, Winter, Skillet, Slow Cooker, Stove Top, High Protein, No Eggs, Non-Dairy, Alcohol, Make it from scratch, Kosher Meat more
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"This is such a warm and hearty stew for winter! Use a bitter, dark beer for best results. I like to serve with a spoonful of my Kale Mashed Potatoes added to the bowl."
Sprinkle the beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to the pan, and swirl to coat. Add beef to the pan, and cook for 3 minutes, browning on all sides. Remove beef from the pan.
Add the remaining 2 teaspoons oil to the pan, and swirl to coat. Add chopped onion and thyme sprigs; saute for 4 minutes. Add tomato paste and minced garlic; saute 1 minute. Add beer; cook for 1 minute, scraping pan to loosen the browned bits.
Coat a slow cooker with cooking spray. Add the beef, onion, thyme sprigs, tomato paste, garlic and beer to the slow cooker. Cook on low heat for 3 1/2 hours. Add carrots. Cook for an additional 30 minutes. Add mushrooms. Cook an additional hour.
Combine the beef stock, soy sauce and flour in a small bowl; combine with a whisk. Add to the slow cooker and cook for 30 more minutes or until thickened. Discard thyme before serving.
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