Ingredients
- 16 ounces boneless beef chuck (trimmed and thinly sliced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 teaspoons olive oil (divided)
- 2 cups chopped yellow onion (finely chopped)
- 2 cups carrot, sliced (diagonally cut 1/4 inch thick)
- 8 ounces cremini mushrooms (pre-sliced, about 2 cups)
- 3 thyme sprigs
- 1 1/2 tablespoon tomato paste
- 3 teaspoons minced garlic
- 3/4 cup beer (stout beer such as Guinness)
- 2 cups beef stock
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons low-sodium soy sauce
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.