Ale-Braised Beef Stew with Sweet Potatoes
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 12 ounces ale
- 1 cup beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the beef cubes in a bowl and toss with the flour, salt, and pepper until evenly coated.
- Add the coated beef to the slow cooker along with the sweet potatoes, onion, carrots, and garlic.
- In a separate bowl, whisk together the ale, beef broth, tomato paste, and thyme until smooth, then pour the mixture over the ingredients in the slow cooker.
- Add the bay leaf, cover, and cook on low for 7 to 8 hours until the beef is fork-tender.
- Remove the bay leaf, taste, and adjust salt and pepper if needed before serving.
Notes
If the gravy seems thin at the end, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl