“Beefy Ale Stew”

Ingredients:
• 3 Pounds trimmed boneless, chuck roast,
cut into 2-inch cubes
• 4 Medium onions, halved lengthwise and cut
crosswise into ½-inch-thick slices
• 8 Garlic gloves, sliced or minced
• 18 Ounces nut brown ale
• 1 Cup beef stock
• 1 Teaspoon freshly ground black pepper
• Himalayan salt to taste
• Spray olive oil
• 6 Thyme sprigs
• 4 Bay leaves
• 1 1/2 Tablespoon spicy 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