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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
2 tablespoons olive oil |
1/4 cup all-purpose flour |
salt |
fresh ground black pepper |
2 lbs beef chuck, fat trimmed and cut into 1-inch pieces |
2 medium onions, coarsely chopped |
3 garlic cloves, sliced |
1 teaspoon dried thyme |
1 (12 ounce) bottle dark beer |
3 cups beef broth |
4 cups baby carrots |
4 medium parsnips, cut into 1-inch lengths |
2 cups red potatoes or 2 cups yukon gold potatoes or 2 cups white new potatoes |
Directions:
1. Heat oil in a large skillet over high heat.
2. Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
3. Toss the meat in the flour, a few pieces at a time.
4. Add the meat, a few pieces at a time, to the oil and brown on all sides.
5. Transfer the browned meat to the insert of a 5-7 quart slow cooker.
6. When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
7. Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
8. Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
9. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
10. Season with salt and pepper before serving.
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