Yep…it’s a bone-warming, hearty stew like Grandma used to make after hours in her kitchen; but this recipe is an easy, after a quick shopping trip, meal that can be doubled or tripled for multiple make-ahead meals and stored away in the freezer. Our “Ale Stew” is ready to enjoy!

Ingredients: (serves 4-6)

• 3 Pounds trimmed free-range quality, boneless, chuck roast, cut into 2-inch cubes
• 4 organic, medium onions, halved lengthwise and cut crosswise into ½-inch-thick slices
• 8 organic garlic gloves, sliced or minced
• 18 ounces nut brown ale
• 1 cup organic, beef stock
• 1 tsp. freshly ground black pepper
• Himalayan salt to taste
• Spray olive oil
• 6 organic thyme sprigs
• 4 organic Bay leaves
• 1 1/2 Tablespoon organic, spicy –brown mustard
• 1 1/2 Red wine vinegar
• Flat parsley leaves for garnish

Heat iron skillet over medium-high heat after spraying with oil.

Add cubed chuck roast and ground pepper; brown meat 6-10 minutes.

Remove beef, re-spray skillet with oil if necessary; add onions & garlic and sauté approx. 4 minutes; add nut brown ale, scraping pan to loosen browned bits. Bring to low boil for 2 minutes.

Add beef stock and bring to simmer.

Carefully pour mixture into an electric slow cooker; add beef, thyme, bay leaves.

and cover; cooking on high until boils & then reduce heat to low for 4 hours.

Remove thyme sprigs and bay leaves.

Stir in mustard and vinegar 15 minutes before serving.

Garnish with parsley.