Saturday, March 3, 2007

Oatmeal Stout Beef Stew

  • 2 lbs stew meat
  • 1 large onion (pref. yellow) (diced, but not too tiny)
  • 1 to 1 1/2 cups chopped carrots
  • 1 to 1 1/2 cups sliced fresh mushrooms (may substitute 1 large potato)
  • some flour (white or whole wheat)
  • 4 strips of bacon
  • 1 bottle (12 or 16 oz) of Oatmeal Stout (I use Samuel Smiths)
  • 1 packet of McCormick's Beef Stew Seasoning
  • 1 bay leaf (optional)
  • Crockpot

Cook bacon in a large skillet.

While bacon cooks, toss the stew meat in some flour to coat lightly (this is not "breading" just a coat of flour).

Remove cooked bacon from pan, do NOT drain grease.

Brown stew meat in bacon grease, it is not necessary or desirable to fully cook the meat.

While meat cooks, chop carrots, dice onion, slice mushrooms, and chop the cooked bacon.

Add all vegetables to the crock pot, add the meat too.

Pour a room temperature Oatmeal Stout into the crock pot. Add entire packet of McCormicks Seasoning mix and 1 bay leaf.

Add water until ingredients are barely coated, ideally you want some of them sticking out of the water. The veggies will release their own water, so don't add too much. I usually add about 2 beer bottles full (24 oz). You can experiment with the beer/water ratio if you want.


Cook on high in your crockpot for 3-4 hours until meat is "flaky". Don't open lid during cooking.

Add salt and pepper to taste (I've never had to add any, the bacon takes care of the salt). Find and Remove the bay leaf.

Thanks to mfischer2 at The Brewing Network

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