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Slow Cooker Beef and Beer

By The Canadian Living Test Kitchen

Tested till perfect

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Slow Cooker Beef and Beer

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 444
pro 52 g
total fat 18 g
sat. fat 5 g
carb 18 g
fibre 3 g
chol 110 mg
sodium 491 mg
% RDI: -
calcium 6
iron 40
vit A 68
vit C 17
folate 23

An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.

Ingredients

Preparation

Cut beef into 1-1/2-inch (4 cm) cubes. In large skillet, heat half of the oil over medium-high heat; brown beef. Transfer to slow cooker.

Add bacon to skillet; fry until starting to crisp. Transfer to slow cooker. Drain fat from skillet.

In same skillet, heat remaining oil over medium heat; fry carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until onions are softened, about 3 minutes. Add beer, stirring and scraping up brown bits; scrape into slow cooker.

Add beef stock and tomato paste to slow cooker; stir to combine. Cover and cook on low for 6 to 8 hours or until meat is tender.

Skim fat from liquid. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.

Additional information : Variation
Oven-Braised Beef and Beer: Omit flour. In shallow Dutch oven, brown meat in oil; set aside. Fry bacon, carrots, onions, garlic, mushrooms, salt, pepper and thyme until vegetables are tender, 7 minutes.

Stir in tomato paste until vegetables are coated. Add beer and beef stock; bring to boil, stirring and scraping up brown bits. Return meat to pan. Cover and cook in 325°F (160°C) oven, stirring occasionally, until beef is tender, 2-1/2 to 3 hours. Stir in parsley.

Source : Canadian Living Magazine: March 2007

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