Chane's Beer and Rye Beef Stew

Almost like a traditional Scottish stew. Adjust spices to taste while cooking. I serve this with garlic mashed potatoes piped on the plate around the stew.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 526 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons coarse kosher salt
• 1 teaspoon garlic powder
• 1 cup beef broth
• 1 teaspoon dried basil
• ⅓ cup whole wheat flour
• 1 (6 ounce) can tomato paste
• 3 pounds cubed beef stew meat
• 1 (.75 ounce) packet dry brown gravy mix
• ⅓ cup rye flour
• 1 large onion, cut into chunks
• 1 (12 ounce) bottle beer
• 3 cloves garlic, pressed
• 1 (14 ounce) can Italian-style crushed tomatoes
• 2 ½ teaspoons ground black pepper, divided
• 2 ½ teaspoons dried thyme, divided
• 2 teaspoons caraway seeds, divided
• 1 (14 ounce) package frozen carrots, celery, and onions
• 1 (10 ounce) package frozen chopped green bell pepper
• 1 (5 ounce) can sliced mushrooms, drained
• 1 ½ tablespoons chipotle-flavored hot sauce (such as Tabasco®)

Recipe Instructions

Step 1

Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat.

Step 2

Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer.

Step 3

Cover and cook on Low for 3 to 4 hours.

Step 4

Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar.

Step 5

Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.