Back in February, I posted a recipe for Beer Stew. I completely forgot about that recipe when I was planning meals for this week. The improved recipe I came up with for Beer Stew this week is thicker than the original. It was a great warm meal on a cold fall evening.
- ⅓ cup flour
- 1½ pounds beef stew meat
- 2-3 tablespoons canola oil
- 2 large potatoes, cut in bite sized chunks
- 3 carrots, cut in bit sized chunks
- 1 onion, cut in bit sized chunks
- 3 stalks celery, chopped
- 12 ounces dark beer
- 2 tablespoons tomato paste
- 2 teaspoons beef bullion granules
- 2 tablespoons cornstarch
- Coat beef with flour. Heat oil in large skillet over medium high heat. Brown beef.
- While beef is cooking, place potatoes, carrots, onion, and celery in crock pot. Add beef, stir to combine.
- Combine beer, tomato paste, and bullion. Pour over beef and vegetables. Cook on low for 8 hours.
- Remove ½ cup of the liquid from the crock. Add cornstarch, whisk to combine. Pour back into crock, stir to combine. Increase heat to high, cook another 45-60 minutes, until desired consistency is reached.
This version is not only thicker, but also more flavorful. The darker beer definitely made a difference.