For a hearty, affordable, and satisfying meal that everyone can agree on, you can’t beat a beef stew. And with a slow cook recipe that is this easy to make, you won’t even mind when they ask you to make it again next week.
Yield: Makes 6-8 servings
- 3-4 pounds Creekstone Farms Black Angus Top Sirloin roast
- 1/3 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons vegetable oil
- 3 large potatoes, cut in 1 to 2 –inch cubes
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 1 large onion, chopped, 1 ½ to 2 cups
- 1 can (10-1/2 ounces) condensed beef broth
- 1 cup beer
- Trim the roast and cut into 1-inch cubes. In a food storage bag, compine the flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the beef cubes and toss to coat.
- Heat the oil in a large skillet over medium high heat. Add the beef and cook, stirring for about 4 to 5 minutes, until browned.
- Put potatoes, carrots, and celery in a slow cooker; top with half of the onions. Sprinkle with remaining 1/2 teaspoon of salt and 1/8 teaspoon pepper. Top with the browned beef. Combine the broth and beer; pour about 1 cup into the hot pan and scrape up any browned bits. Pour the pan contents and remaining beer and broth mixture over the beef. Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.
Recipe and photo courtesy of National Cattlemen’s Beef Association on behalf of The Beef Checkoff