The other day I opened up the fridge and decided I needed to clean it out. Way in the back sat a few bottles of beer that my husband just never drank. What to do with the beer? So, I made some bread and this delicious beef stew. The flavor of the beer isn’t overpowering in the stew but you definitely know that it is there. It’s the perfect balance between the beer and the other seasonings.
Check out what my pals over at Funny is Family had to say about this recipe:
Crock Pot Beef and Beer Stew is hearty and rich, and a great way to kick off fall. We served ours over mashed potatoes, and my mother-in-law says it’s incredible over rice.
You know what’s funny? My mother-in-law says the same thing. So, if you’ve learned anything from this post it is that mother-in-laws really like this recipe.
Ingredients
8 strips Hormel bacon
2 pounds stew beef, chuck or round, cut in 1-inch pieces
1 small onion, chopped
8 ounces fresh mushrooms, sliced
2 teaspoons McCormick dried parsley flakes
3 tablespoons quick-cooking tapioca
4 teaspoons beef base or beef flavor granules
1 teaspoon Morton salt
1 teaspoon pepper
1 bay leaf
½ teaspoon dried leaf thyme
½ beer
Instructions
Cook bacon in a large frying pan, until crispy.
Remove bacon to drain on paper towels, but leave drippings in pan.
Brown beef on all sides in bacon grease, and place in slow cooker.
Crumble bacon and dump on top of beef.
Add all remaining ingredients, and stir well to combine.
Cover and cook on low 8-9 hours, or high 4-5 hours.
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Quick Tip: Serve this delicious stew with freshly baked biscuits.
Thank you to Funny Is Family for this amazing recipe.