Smoky Beef, Potato & Mushroom Stew

Holiday 2011
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food and drink

BY: Tonia Wilson-Vuksanovic

When purchasing the beef make sure that it has a good amount of fat marbling. This will allow it to withstand the long cooking period and make for a succulent and tender stew.

3 tbsp (45 mL) vegetable oil
3 lbs (1.5 kg) stewing beef
½ cup (125 mL) all-purpose flour
2½ cups (625 mL) stout or porter
3 cups (750 mL) onions, coarsely chopped
4 cups (1 L) mushrooms, quartered
3 tbsp (45 mL) garlic, finely chopped
2 tbsp (30 mL) fresh sage, finely chopped
¾ cup (175 mL) smoky-style barbecue sauce
4 cups (1 L) yellow fleshed potatoes, peeled and cut into 1-inch (2.5-cm) cubes
2 cups (500 mL) celery, finely chopped
Salt and freshly ground pepper to taste
½ cup (125 mL) fresh flat leaf parsley, coarsely chopped
½ cup (125 mL) green onions, finely sliced

1 In a large sauté pan, heat oil over medium-high heat and brown the beef in 2 batches until browned well on all sides, about 10 minutes per batch. Remove beef from pan and place in slow cooker. Add flour to pan and stir together with remaining fat, add 1 cup (250 mL) of the beer to the pan and scrape up browned bits. Increase heat until mixture thickens, about 2 minutes, then add all of this mixture to the slow cooker.

2 To the slow cooker also add the remaining beer, onions, mushrooms, garlic, sage, barbecue sauce, potatoes, celery and salt.

3 Cook on low for 9 hours. Once the stew is ready, season to taste with salt and pepper, stir in the parsley and green onions and serve.

Serves 6