Beef stew with beer–perfect for cold weather this weekend

If you’re snowed in this weekend, hopefully you’ll have a chance to grab some stuff at the grocery store and make this stew that I posted on Grub for Guys a while back.

Guys, I know what you’re thinking. Slow cookers, a.k.a. crock pots, are for girls. Well, maybe. But if you give my beef stew with beer recipe a chance, you’ll find out what I already know—that slow cookers rule. Not only are they great for making your pad smell like your grandmother’s kitchen, but you can get your dinner started in the morning before leaving for work, or if it’s on the weekend, you can get it started before the games start and have an awesome meal cooking while you watch said games. What could be better than that?

2 pounds lean beef such as sirloin or top round (any cut really works, as the slow cooking breaks the meat down, so I like to use leaner cuts)
¼ cup flour
2 Tbsp. vegetable oil
1 package onion soup mix
1 12 oz. bottle of beer (I used Newcastle)
2 cups beef broth
½ cup chopped onion
8 oz. sliced white mushrooms
2 cups small new potatoes, or larger ones cut into chunks
2-3 carrots, peeled and sliced thick
Cornstarch, if necessary
Egg Noodles (optional)

Cut the beef into large chunks, and mix with flour in a large bowl. Heat the oil in a nonstick skillet over medium heat, and brown the beef, which should take 5 minutes or so. Place the beef in your slow cooker, and top with soup mix, beer, broth, onions, and mushrooms. Cook on low heat for 5-6 hours. Add potatoes and carrots and cook for about 2 hours more. If the consistency is a bit thin for stew, mix 2 Tbsp. cornstarch in a small bowl with about ¼ cup water, and stir into the stew. Serve over noodles if you like, and/or with some crusty bread. Also, a stew like this is great with a hearty beer or red wine. Serves 4.


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