Bistro Beef and Beer Stew

MAKES 6 Servings - PREP TIME 15 min - COOK TIME 3 hr - TOTAL TIME 10 hr 15 min

Ingredients

¼ cup (50 mL) all-purpose flour*
1 tsp (5 mL) salt
½ tsp (2 mL) dried thyme
½ tsp (2 mL) marjoram leaves
½ tsp (2 mL) black pepper
2 lb (1 kg) Van Osch Beef Stewing Cubes
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) dark beer, flat
1 cup (250 mL) beef stock
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
2 tsp (10 mL) Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
2 cup (500 mL) baby carrots
8 oz (250 g) button mushrooms
¼ cup (125 mL) sour cream *substitute gluten-free flour for a gluten-free version

Directions:

Combine flour, salt, thyme, marjoram and pepper in a large heavy-duty plastic bag. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate. In large nonstick skillet, heat half the oil over medium-high heat. Cook beef, in batches and adding more oil as needed, for 8 to 10 minutes or until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker.
Add beer and stock 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.
Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serve with red wine and a French baguette.

For the original recipe, click here.