Shelly's Recipe

BISTRO BEEF AND BEER STEW - Crock Pot

Category: Stews

1/4 cup flour
1 tsp salt
1/2 tsp each dried thyme, marjoram leaves and black pepper
2 lb beef stewing cubes
2 tbsp vegetable oil (approx)
1 cup dark flat beer and beef stock
2 tbsp tomato paste
1 tbsp each Dijon mustard and red wine vinegar
2 tsp Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
2 cups baby carrots
1 lb button mushrooms
1/2 cup sour cream

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate.

In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides.

With slotted spoon, transfer to 3 1/2 to 6 qt slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker.

Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serves 6