beer beef stew ii

Soups & Salads

Beef is braised in beer with onions, garlic, and vegetables—rich, savory, and perfect served with crusty bread or mashed potatoes.

2 tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped 1 cup chopped carrots 3/4 cup chopped celery 3/4 cup chopped onion
3 cloves garlic, chopped 1 tablespoon dried basil 1 tablespoon dried thyme 1 cup chili sauce
1 cup beer
1/4 cup brown sugar

Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.
Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.