2 tablespoons oil
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 cup beef broth
2 cups brown ale or beer
1 cup water
1 onion, sliced
2 carrots, sliced
1 leek, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 turnip, cubed
1 teaspoon mixed herbs
1. Heat oil in large skillet over medium-high heat until hot. Cook beef until browned on all sides. Transfer to CROCK-POT® slow cooker.
2. Sprinkle flour over contents of skillet. Cook and stir 2 minutes. Gradually stir in broth, ale and water (adding liquid ingredients too fast could create lumps in the sauce). Bring to a boil and then pour over beef.
3. Add remaining ingredients to CROCK-POT® slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours.
Makes 4 to 6 servings
Recipe © 2011 Jarden Consumer Solutions, LLC
Photo © 2011 Publications International, Ltd.