Bistro Beef and Beer Stew
Source of Recipe
Sharon
Recipe Introduction
This is a hearty dish full of vegetable chunks and tender beef cubes. The meat slowly bakes in a bold sauce of beer; stock and seasonings until it is fork-tender. Servie it with red wine and a French baquette.
Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=10&viewtype=2&sortstring= List of Ingredients
Prep: 15 minutes
Slow Cook: 6 hours
1/4 cup (50 ML) all-purpose flour
1 tsp. (2 mL) EACH dried thyme and marjoram leaves and black pepper
2 lb (1 kg) Beef Stewing Cubes
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) dark beer, flat
1 cup (250 mL) beef stock
2 tbsp. (30 mL) tomato paste
1 tbsp. (15 mL) each Dijon mustard and red wine vinegar
2 tsp (10 mL) Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
2 cups (500 mL) baby carrots
8 oz. (250 g) button mushrooms, any favourite fresh mushroom -- cremini, shiitakes or chanterelles
1/2 cup (125 mL) sour cream
Recipe
1. Combine flour, salt, thyme, marjoram and pepper in a large heavy duty plastic bag. In batches, add beef cubes to flour mixture and toss to coat.
Transfer to plate. In Large non-stick skillet, heat half the oil over medium-high heat. Cook beef, in batches and add more oil as needed, for 8 to 10 minutes or until browned on all sides.
With slotted spoon, transfer to 3 1/2 to 6 quart (3.5 to 6 L) slow cooker.
2. Add beer and stock to skillet and bring to 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.
3. Cook covered, on low for 8 to 10 hours or hight for 4 to 6 horus or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.
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