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Drunken Beef Stew

BeefSlow CookerDiner-Style

Time: 6 hours 20 minutes

Yield: 9 servings

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About

If you're craving a meal that's warm and cozy and brings some of that stick-to-the-ribs kind of heartiness, well, you're in the right place. This Drunken Beef Stew is the best dish to serve up when the weather is chilly, and your belly is hungry. Fill your bowl high with this tender, savory meat-and-veggies concoction layered atop your favorite bouncy noodles. This is the kind of meal that'll leave you wanting seconds because it's just that good (disregarding any concerns about there not being enough room for round two). Know the feeling? Get ready to experience ALL the good things with this Drunken Beef Stew!

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Ingredients

  • 3 bacon strips, diced
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 2 cups fresh baby carrots
  • 1 medium onion, cut into wedges
  • 1 teaspoon garlic, minced
  • 1 bay leaf
  • 1 (12-ounce) can beer or non-alcoholic beer
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • wide noodles, optional, of your choice, to taste, cooked and hot, for serving

Directions

Step 1 -In a large skillet over medium heat, cook the bacon until it is crisp.

Step 2 -Transfer the bacon to a paper-towel-lined plate and discard the drippings from the skillet.

Step 3 -Sprinkle the beef with the pepper and the salt.

Step 4 -In the same skillet, add the oil and the seasoned beef, in batches, and brown.

Step 5 -Discard the excess grease from the skillet.

Step 6 -Transfer the seared beef to a 5-quart slow cooker.

Step 7 -Add the carrots, the cooked bacon, the onion, the garlic, and the bay leaf to the beef.

Step 8 -In a small bowl, add the beer, the soy sauce, the Worcestershire sauce, and the thyme and stir to combine.

Step 9 -Pour the sauce mixture over the beef mixture.

Step 10 -Cover the slow cooker and cook the stew on low heat until the beef and the veggies are tender, about 5 hours 30 minutes-6 hours.

Step 11 -In a small bowl, add the flour and the water and mix to combine.

Step 12 -Gradually stir the slurry into the stew.

Step 13 -Cover the slow cooker and cook the stew on high heat until it thickens, about 30 minutes.

Step 14 -Discard the bay leaf.

Step 15 -Serve the stew over the cooked noodles.

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