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INGREDIENTS
| 1/4 cup |
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50 mL |
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all-purpose flour |
| 1 tsp |
|
5 mL |
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salt |
| 1/2 tsp |
|
2 mL |
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EACH dried thyme and marjoram leaves and black pepper |
| 2 lb |
|
1 kg |
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Beef Stewing Cubes |
| 2 tbsp |
|
30 mL |
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vegetable oil |
| 1 cup |
|
250 mL |
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dark beer, flat |
| 1 cup |
|
250 mL |
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beef stock |
| 2 tbsp |
|
30 mL |
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tomato paste |
| 1 tbsp |
|
15 mL |
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EACH Dijon mustard and red wine vinegar |
| 2 tsp |
|
10 mL |
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Worcestershire sauce |
| 1 |
|
1 |
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large onion, chopped |
| 4 |
|
4 |
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cloves garlic, minced |
| 2 cups |
|
500 mL |
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baby carrots |
| 8 oz |
|
250 g |
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button mushrooms |
| 1/2 cup |
|
125 mL |
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sour cream |
PREPARATION TIME: 15 minutes
COOKING TIME: Slow-cook 6 hours
DIRECTIONS
1. Combine flour, salt, thyme, marjoram and pepper in a large heavy-duty plastic bag. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate. In large nonstick skillet, heat half the oil over medium-high heat. Cook beef, in batches and adding more oil as needed, for 8 to 10 minutes or until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker.
2. Add beer and stock to skillet and bring to boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker, mix well.
3. Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serve with red wine and a French baguette.
Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 382 Calories |
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19 g Fat |
| 37 g Protein |
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15 g Carbohydrates |
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An excellent source of Iron (34 % RDI)
and Zinc (100 % RDI)
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TIP
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Use your favourite fresh mushrooms in this stew. Cremini, shiitakes and chanterelles can be used in place of all or some of the button mushrooms.
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