Ingredients

Directions

1. Combine flour, salt, thyme, marjoram and pepper in a large bowl. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate. 2. Heat half the oil in large nonstick skillet over medium-high heat. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-qt (3.5 to 6 L) slow cooker. 3. Add beer and broth to skillet and bring to boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker, mix well. 4. Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until beef is fork-tender, vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

How to Cook It

Slow Cooker

Cuts Used in This Recipe

Pectoral

Slow Cooker Bistro Beef and Beer Stew

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef