Shelly's Recipe

BEEF, ONION AND MUSHROOMS STEW - Crockpot

Category: Stews

3 lbs stew meat, cut into 1 1/2 inch cubes
6 tbsp butter
3 tbsp flour
1 tsp salt
3/4 tsp pepper
10 oz mushrooms, quartered
2 large Spanish onions, halved and thinly sliced
1 (12 oz) bottle dark beer
3 clove garlic, minced
2 tbsp packed brown sugar and Dijon mustard
1 tbsp lemon juice
3 sprigs fresh thyme
2 bay leaves
2 whole cloves

In a skillet, working in batches, brown meat in 2 tbsp butter over high heat and transfer to the crock pot and toss with flour, salt and pepper.

Melt another 2 tbsp butter in the skillet and cook mushrooms, turning once, 1-2 minutes per side, and transfer to the crock pot, tossing with the beef.

Melt the remaining 2 tbsp butter in the skillet and cook the onions 3 minutes or until softened. Transfer to the crock pot. Pour the beer into the skillet and simmer, scraping the brown bits form the bottom of the pan and pour the mixture into the crock pot. Stir in the remaining ingredients and cook on LOW for 8 hours. Remove bay leaves and serve. Serves 6