SLOW COOKER BARBECUE BEER BEEF STEW
Serves: 4-6
3 lb (1.4 kg) beef stew meat, cut into 1 1/2-inch (4-cm) cubes Kosher salt and freshly ground pepper to taste
1 tsp (5 mL) garlic powder
2 tsp (10 mL) olive or vegetable oil
1 1/2 cups (375 mL) chopped onion
1 cup (250 mL) barbecue sauce, homemade or store-bought 1 cup (250 mL) beef broth 3/4 cup (180 mL) beer
2 tbsp (30 mL) honey
1 tbsp (15 mL) Dijon mustard 1 cup (250 mL) peeled parsnips in 1/2-inch (1.25-cm) pieces 1 cup (250 mL) peeled carrots in 1/2-inch (1.25-cm) pieces
1 lb (454 g) egg noodles
1. Season the beef evenly with salt, pepper and the garlic powder.
2. Heat the oil in a large pan over medium high heat. Working in batches, cook the meat until it is browned, about 8 minutes for each batch. Don’t crowd the beef cubes in the pan. Set the meat aside.
3. Pour off all but 2 tsp (10 mL) of fat from the pan and add the onions.
4. Sauté them for 3 minutes, until lightly browned, and add them to the slow cooker.
5. In the slow cooker, mix together the barbecue sauce, beef broth, beer, honey and mustard. Add the parsnips, carrots and browned beef to the slow cooker and stir to combine.
6. Cook on low for six to eight hours until the meat is tender. When the stew is ready, prepare the egg noodles according to package directions. Serve the stew hot with noodles.