Beef and Beer Stew

By á-24734

Ingredients

• 1 Tbs. Olive Oil
• 3 lb. Chuck Roast
• Salt & Pepper to taste
• 2 Tbs. Red Wine Vinegar
• 5 Yellow Onions, sliced
• 1 Bottle Dark Beer (12 oz.)
• 2 Cups Beef Stock
• 1 Tbs. Worcestershire Sauce
• 4 Bay Leaves
• 8 oz. Button Mushrooms, stems removed, cut in half

Preparation

Step 1

Heat oil in skillet over high heat. Season the roast with salt and pepper. Brown roast in skillet and sear until nicely browned, about 10 minutes. Remove beef, then add vinegar, onions, and beer to the pan, scrapping any bits that may cling to the bottom. Place beef in crock pot and pour the onion mixture over. Add beef stock, Worcestershire sauce and bay leaves. If the liquid does not cover the beef, add more beer. Cover and cook on low for 6 hours or on high for 4 hours. Add the mushrooms in the last hour of cooking. Discard bay leaves. Serve the beef with vegetable and a good ladle of braising juices.