Hearty Beef & Stout Stew
Recipe: #24898
September 18, 2016
Categories: Roast Beef, Beef Chuck, Carrot, Onions, Sunday Dinner Slow Cooker, High Protein, No Eggs, Non-Dairy, Alcohol, Kosher Meat, Beef Dinner, Crockpot Soup, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (498.9 g)
- Calories 544.1
- Total Fat - 39.7 g
- Saturated Fat - 13.5 g
- Cholesterol - 87.4 mg
- Sodium - 1340.5 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.1 g
- Sugars - 8 g
- Protein - 22.8 g
- Calcium - 84.4 mg
- Iron - 3.1 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Tips
No special items needed.
2 Reviews
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