Tonight we enjoyed Beef Stew. It was a recipe that was in the December 2013 issue of Cooking Light. We had some stew beef in the freezer and it seemed like a good time to use it up.
Start by heating a large skillet over medium-high heat. Sprinkle 1 pound of stew beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef and any juices from pan.
Next add remaining 1 tablespoon oil to pan; swirl to coat. Add 2-3 medium onions and 3 cloves of garlic; sauté for 4 minutes. Add 1 12-ounce bottle of nut brown ale, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup beef stock, 1 1/4 teaspoons salt, and 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add the beef, 1 1/2 pounds of diced potatoes, 1/2 pound diced carrots, 1 teaspoon of thyme, and 1 bay leaf. Cover and cook on LOW for 7 hours.
When the stew is done, combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook an additional 15 minutes or until thickened. Stir in 1/2 tablespoon of Dijon mustard and 1/2 tablespoon of red wine vinegar. Discard bay leaf. Sprinkle with parsley if desired and serve.