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Here is a new recipe for you!
Makes 6 servings
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp each dried thyme, marjoram leaves and black pepper
2 lb beef stewing cubes
2 tbsp vegetable oil (approx)
1 cup dark flat beer
1 cup beef stock
2 tbsp tomato paste
1 tbsp each Dijon mustard and red wine vinegar
2 tsp Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
2 cups baby carrots
250 g button mushrooms
1/2 cup sour cream
In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate.
In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides.
With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 qt) slow cooker.
Add beef and stock to skillet and bring to a 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.
Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.
Nutrients per serving: 382 calories, 37 g protein, 19 g fat, 15 g carbohydrates.
Note: Use your favourite fresh mushrooms in this stew. Cremini, shiitakes and chanterelles can be used in place of all or some of the button mushrooms.