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Stout and Mustard Beef Stew with Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bottle (12 oz) stout beer
  • 2 tablespoons Dijon mustard
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • Salt and black pepper to taste

Instructions
 

  • Place the beef cubes in the slow cooker and sprinkle the flour, thyme, salt, and pepper over them. Toss to coat evenly.
  • Add the chopped onion and minced garlic to the slow cooker.
  • Pour in the stout beer, Dijon mustard, and beef broth. Stir everything together until the mustard is mostly dissolved.
  • Cover and cook on low for 7 hours.
  • Stir in the green beans, cover again, and cook for 1 more hour until the beans are tender but still bright.
  • Taste and adjust salt and pepper if needed before serving.

Notes

Stir the green beans in only during the final hour so they stay firm instead of turning mushy. A malty stout like Guinness gives the gravy the best depth. Leftovers thicken more in the fridge, so add a splash of broth when reheating to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board