In this recipe, budget-friendly stew beef is slowly braised to perfection with beer, garlic, and onion. Serve with the gravy and mashed potatoes, or make open-faced hot beef sandwiches.
- 3 pounds stew beef or lean chuck, cut into bite-size pieces
- 1/2 cup flour
- 1/4 cup butter
- 1 medium onion, sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, minced
- 12 ounces beer (or use low sodium or unsalted beef stock)
- 1/4 cup flour
Coat the beef cubes with the 1/2 cup flour. Brown in skillet in the butter. Drain off excess fat.
In slow cooker, combine browned meat with onion, salt, pepper, garlic, and beer. Cover and cook on low for 6 to 9 hours, or until meat is tender.
Turn control to high. Stir the remaining 1/4 cup flour into about 1/4 cup of cold water until smooth.
Stir the flour mixture into meat mixture, cook on high for 30 to 40 minutes longer.
Serve with rice and salad.
Makes about 8 to 10 servings.