Bistro Beef and Beer Slow Cooker Stew

This is a hearty dish with lots of vegetable chunks and tender beef stew cubes. Serve with red wine and a crusty baguette to soak up the sauce.

Yields6 ServingsDifficultyIntermediatePrep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins
Ingredients
 ¼ cup (60 mL) all-purpose flour
 1 tsp (5 mL) salt
 ½ tsp (2 mL) EACH dried thyme, dried marjoram and pepper
 2 lb (1 kg) Beef Stew Cubes
 2 tbsp (30 mL) vegetable oil, divided
 1 cup (250 mL) EACH flat dark beer and beef broth
 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
 ¼ cup (60 mL) sour cream
Method
1

1. Combine flour, salt, thyme, marjoram and pepper in a large bowl. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate.

2. Heat half the oil in large nonstick skillet over medium-high heat. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-qt (3.5 to 6 L) slow cooker.

3. Add beer and broth 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.

4. Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until beef is fork-tender, vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

Tip
2

Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.

Nutrition
3

Per 1 cooked portion: about 370 Calories, 45g Protein, 12g Fat, 14g Carbohydrate, 740mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Choline, Pantothenate, Zinc, Selenium
Good Source of: Potassium, Thiamine, Vitamin B6, Phosphorus
Source of: Vitamin C, Folate, Magnesium
Contains: Fibre
5g Saturated Fat, 1g Trans Fat, 0.8g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

1 large onion
Garlic
Baby carrots
8 oz (250 g) button mushrooms
2 lb (1 kg) Beef Stew Cubes
Vegetable oil
Red wine vinegar
Worcestershire sauce
Beef broth
Tomato paste
Dijon mustard
Dried thyme
Dried marjoram
Salt
Pepper
All-purpose flour
Sour cream
Dark beer

Ingredients

Ingredients
 ¼ cup (60 mL) all-purpose flour
 1 tsp (5 mL) salt
 ½ tsp (2 mL) EACH dried thyme, dried marjoram and pepper
 2 lb (1 kg) Beef Stew Cubes
 2 tbsp (30 mL) vegetable oil, divided
 1 cup (250 mL) EACH flat dark beer and beef broth
 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
 ¼ cup (60 mL) sour cream

Directions

Method
1

1. Combine flour, salt, thyme, marjoram and pepper in a large bowl. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate.

2. Heat half the oil in large nonstick skillet over medium-high heat. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-qt (3.5 to 6 L) slow cooker.

3. Add beer and broth 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.

4. Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until beef is fork-tender, vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

Tip
2

Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.

Nutrition
3

Per 1 cooked portion: about 370 Calories, 45g Protein, 12g Fat, 14g Carbohydrate, 740mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Choline, Pantothenate, Zinc, Selenium
Good Source of: Potassium, Thiamine, Vitamin B6, Phosphorus
Source of: Vitamin C, Folate, Magnesium
Contains: Fibre
5g Saturated Fat, 1g Trans Fat, 0.8g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

1 large onion
Garlic
Baby carrots
8 oz (250 g) button mushrooms
2 lb (1 kg) Beef Stew Cubes
Vegetable oil
Red wine vinegar
Worcestershire sauce
Beef broth
Tomato paste
Dijon mustard
Dried thyme
Dried marjoram
Salt
Pepper
All-purpose flour
Sour cream
Dark beer

Bistro Beef and Beer Slow Cooker Stew