Chane's Beer and Rye Beef Stew recipe

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Ingredients

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

Nutrition Info

525.8 calories
carbohydrate: 25.5 g
cholesterol: 118.4 mg
fat: 27.9 g
fiber: 5.2 g
protein: 40.9 g
saturatedFat: 10.8 g
servingSize: -
sodium: 1779 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Cover and cook on Low for 3 to 4 hours.

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

  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.

Recipe Yield

10 servings

Recipe Note

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.

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