Bistro Beef and Beer Stew

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Bistro Beef and Beer Stew

This is a hearty recipe full of vegetable chunks and tender beef cubes.

Ingredients

¼ cup (50 mL) all-purpose flour1 tsp (5 mL) salt½ tsp (2 mL) dried thyme½ tsp (2 mL) marjoram leaves ½ tsp (2 mL) black pepper2 lb (1 kg) Beef Stewing Cubes2 tbsp (30 mL) vegetable oil1 cup (250 mL) dark beer, flat1 cup (250 mL) beef stock2 tbsp (30 mL) tomato paste1 tbsp (15 mL) Dijon mustard1 tbsp (15 mL) red wine vinegar2 tsp (10 mL) Worcestershire sauce1 large onion, chopped4 cloves garlic, minced2 cup (500 mL) baby carrots8 oz (250 g) button mushrooms¼ cup (125 mL) sour cream

Directions

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 nonstick skillet, heat half the oil over medium-high heat. Cook beef, in batches and adding 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.

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.

Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serve with red wine and a French baguette.

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