Need a reason to sip beer at 9am? This is it.
My series of “I need my hands free at dinnertime” slow-cooker recipes continues. This week with a slow cooked beef stew!
I bought this stew beef over the winter and put it in the freezer. Now that The Great Thaw is upon us, I figured I better use it before summer is here.
This recipe is a super-simple layer-this-on-that-and-set-to-low type. Nothing to it. You can use any veggies you like (onion..mmm).
When I was in middle school, my friend’s mom would always make a beef stew in the winter and it would stay heated all day long. We’d pop into the kitchen and slurp mugs of it whenever we needed a pick-me-up.
Beef stew for morning snack? Sure.
Beef stew for lunch? Yum!
Beef stew to warm up after riding bikes? Why not.
Beef stew for hors d’oeuvres. You bet.
The smoke in this recipe comes from smoked paprika plus a smoked brown ale that Matt had on tap. If you’re not the type of household to have kegs full at all times, then feel free to use any brown ale you can find. Or omit the beer and use red wine. Or just broth!
Ready set go! I actually liked that the scent on this was mild and it didn’t fill my house with food smells all day long, especially because I had friends over for lunch and I didn’t want the lunch to smell like beef.
Slow Cooker Smoky Beef Stew
Yield 6-8 Bowls – Tons
A ton of vegetables and potatoes form a bed for succulent stew beef seasoned with smoky brown beer and smoked paprika.
- 1 pound baby carrots
- 1 pint cremini mushrooms
- 3 stalks celery
- 4 potatoes, about a pound
- 1 pound stew beef
- 1 cup frozen peas
- 1 cup beef broth
- 1 cup brown smoked beer
- 1 tbsp Worcestershire sauce
- 1.5 tsp smoked paprika
- 2 tsp or 2 cloves garlic
- 1 tsp kosher salt
- Layer all ingredients in the order above. Cook on low for 9 hours.
Served with Greek yogurt, per usual!