Beer Beef Stew II recipe
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- 2 tablespoons vegetable oil 3 ½ pounds beef stew meat, cut into 1 1/2 inch pieces 1 cup all-purpose flour 2 large potatoes, chopped 1 cup chopped carrots ¾ cup chopped celery ¾ cup chopped onion 3 cloves garlic, chopped 1 tablespoon dried basil 1 tablespoon dried thyme 1 cup chili sauce 1 cup beer ¼ cup brown sugar
Nutrition Info
- 421.4 caloriescarbohydrate: 32.4 gcholesterol: 73 mgfat: 20.5 gfiber: 2.8 gprotein: 24.9 gsaturatedFat: 7.5 gservingSize: -sodium: 376.4 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Beer Beef Stew II
Directions
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Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.