- 6
Ingredients
- 3 pounds beef stew meat, cut into 1-1/2 inch cubes
- 6 Tbsp. (3/4 stick) butter
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- 3/4 tsp. pepper
- 10 ounces mushrooms, quartered
- 2 large Spanish onions, halved and thinly sliced
- One 12-ounce bottle dark beer
- 3 cloves garlic, minced
- 2 Tbsp. packed light brown sugar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 whole cloves
Preparation
Step 1
In a large skillet, working in batches if necessary, brown the beef with 2 Tbsp. of the butter over high heat, 5 to 7 minutes. Transfer the beef to a slow cooker and toss it with the flour, salt and pepper.
Melt another 2 Tbsp. of butter in the skillet and cook the mushrooms, turning them once, 1 to 2 minutes per side. Transfer the mushrooms to the slow cooker and toss them with the beef.
Melt the remaining 2 Tbsp. of butter in the skillet and cook the onions for about 3 minutes, until softened. Transfer the onions to the beef mixture. Pour the beer into the skillet and simmer, scraping the brown bits from the bottom of the pan. Pour the beer over the beef mixture and stir in the garlic, brown sugar, mustard, lemon juice, thyme, bay leaves and cloves.
Cook for 8 hours on low. Remove the bay leaves and serve hot.