This hearty stew with chunks of beef and vegetables in a beer broth is perfect on a cold winter’s night.
1 lb cubed stewing beef
1 onion, diced
2 cloves garlic, crushed
2 celery stalks, sliced
1 1/2 cups baby carrots (or sliced regular carrots)
1 large russet potato, cubed
1 can beer
1 tbsp soy sauce
2 tsp worcestershire sauce
1/4 tsp ground pepper
Combine all ingredients in a crockpot. Cook on low for 6-8 hours.
I was originally going to make my Belgian Beef Stew, but it became this recipe out of sheer laziness. I hate having to cook things before putting them in the crockpot, because isn’t the whole point of the crockpot that it does the cooking for you? So I just threw everything in the pot and let the crockpot work its magic. It turned out great! I served it with fresh homemade bread, and everyone loved using the bread to sop up the tasty broth. Here’s the best part- Cole ate it!! I couldn’t believe he actually ate an entire dinner. That doesn’t happen very often, so I’d say this one’s a keeper.
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