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MainRecipesMaindish | Beer-Braised Stew

   Beer-Braised Stew submitted by Mom Johnson
Really great flavor!

In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with salt and pepper. In the same skillet, brown beef in oil in batches; drain.

Transfer to a 5-quart slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.

Cover and cook on low for 5-6 hours or until meat and vegetables are tender.

In a smal bowl, combine the flour and water until smooth. Gradually stir into the slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard the bay leaf and serve beef, gravy and vegetables over the hot cooked noodles. Makes 6-8 servings.

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Printable Version

v 3 bacon strips, diced
v 2 pounds stewing beef, cut into 1-inch cubes
v 1/2 tsp. pepper
v 1/4 tsp. salt
v 2 T. canola oil
v 2 cups fresh baby carrots
v 1 medium onion cut into wedges
v 1 tsp. minced garlic
v 1 bay leaf
v 1 can (12 oz.) beer
v 1 T. soy sauce
v 1 T. Worcestershire sauce
v 1 tsp. dried thyme
v 2 T. flour
v 1/2 cup water
v Hot cooked noodles

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