Toss cubed beef with flour, salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half the beef and cook, stirring occasionally, until beef is lightly browned on all sides, about 5 minutes. Transfer to a 5-quart slow cooker. Repeat with remaining beef.
Chef Jack uses beer to add an extra layer of fall flavor in this comforting stew. Any amber ale should do.
Servings and Ingredients
|1 ½ lbs. boneless chuck roast, cut into 1-1/2-inch pieces|
|1 ½ tbsp. Hy-Vee all-purpose flour|
|½ tsp. Hy-Vee sea salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 ½ tbsp. Hy-Vee unsalted butter, divided|
|2 medium yellow onions, chopped|
|2 garlic cloves, minced|
|1 ½ c. amber ale, such as Grolsch, divided|
|1 tbsp. Hy-Vee Dijon mustard|
|1 ½ tsp. Hy-Vee light brown sugar|
|2 sprigs fresh thyme|
|1 bay leaf|
|½ lbs. new potatoes, quartered|
|½ lbs. carrots, sliced|
|1 slice day-old Baking Stone French bread, cut into 1/2-inch cubes|
|Fresh thyme, for garnish|
Things To Grab
- Large skillet
- 5-quart slow cooker
Lower heat to medium-low and melt remaining 1/2 tablespoon butter in same pan. Add onions and sauté until golden brown, about 15 minutes. Stir in garlic and 1/2 cup ale and simmer 3 minutes. Transfer to slow cooker. Stir in remaining ale, mustard, brown sugar, thyme and bay leaf.
Cook on LOW for 6 hours. Stir in potatoes, carrots and bread cubes. Continue cooking on LOW for 2 hours until sauce has thickened and meat and vegetables are tender. Remove bay leaves and thyme sprigs. Garnish with fresh thyme, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 75mg
- Sodium: 370mg
- Total Carbohydrates: 19g
- Protein: 26g
Syrah (European name), or Shiraz (Persian name), is a full-bodied red wine with aromas and flavors of wild black fruit, such as blackcurrant, with overtones of black pepper spice. Pair with beef, lamb, wild game, stewed red meat dishes, and hard cheeses like sharp cheddar and aged gouda.