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Brown Ale and Carrot Beef Stew with Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced into rounds
  • 4 medium potatoes, cubed
  • 2 cups brown ale
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Toss the beef chunks with the flour until lightly coated.
  • Heat the olive oil in a skillet over medium-high heat. Add the beef and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes, stirring often, then scrape everything into the slow cooker.
  • Place the sliced carrots and cubed potatoes into the slow cooker. Pour in the brown ale and beef broth. Add the thyme, salt, and black pepper.
  • Stir gently to combine all ingredients. Cover and cook on low for 7 to 8 hours.
  • Stir the stew once more before serving to check the gravy thickness.

Notes

If the gravy seems thin at the end, mix a tablespoon of flour with a splash of cold broth and stir it in for the last 30 minutes of cooking. Choose a mild brown ale rather than a very bitter one so the malt flavor stays balanced with the carrots. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet