Sue's Slow Stew
By Sue Serves 8
Slow and low is the way to go when cooking large, tough cuts of meat.
Print Friendly View
- 1 slice bacon, diced
- 2 pounds beef chuck, cut in 1-inch cubes
- 1 cup chopped onions
- 1 cup dark beer
- 2 cups beef broth
- 1 cup apple cider
- 2 pounds potatoes baby red potatoes
- 4 medium carrots, peeled, thinly sliced
- 3 ribs celery, thinly sliced
- 1 bay leaf
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 3 Tablespoons flour
- 3 Tablespoons cold water
- 2 Tablespoons fresh chopped parsley
You may also need:
A Pot, Freezer, Kitchen Knife, Spoon
Put bacon in freezer for 20 minutes to firm. This will make it easier to chop.
Chop bacon and cook until fat is rendered. Drain fat from pot and reserve. Place bacon on paper towel and set aside.
Add 2 tablespoons of bacon fat to pot, and cook beef and onions over medium high heat until the beef is browned and onions are cooked.
Put the beef and onions in the slow cooker with the bacon, beer, beef broth, apple cider, potatoes, carrots, celery, bay leaf, rosemary, and pepper.
Cover and cook for 7 to 9 hours.
Combine flour with cold water to form a smooth mixture.
Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
You must be logged in to comment or leave notes on this recipe!