Ingredients
Scale
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, peeled and cut into 1-inch pieces
- 8 ounces cremini mushrooms, quartered
- 1 1/2 cups dark ale
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, toss beef with flour, salt, and pepper until coated.
- Heat olive oil in a skillet over medium-high heat; sear beef cubes until browned on all sides. Transfer to a slow cooker.
- In the same skillet, cook onions until softened, add garlic for another minute; transfer to slow cooker.
- Add carrots, mushrooms, ale, broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- Remove bay leaf before serving; garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low)
- Category: Main
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg