Beef Stew


  • Olive oil or butter
  • 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
  • 1 pound sliced cremini mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups brown ale or dark beer
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon caraway seeds
  • Salt and ground black pepper
  • 2 bay leaf


  1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a slow cooker. Remove oil from pan and add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
  2. Return the skillet to medium heat, add mushrooms and onions. Cook for 5 minutes. Sprinkle flour over the mushrooms and cook for 1 minute. Pour in ale and bring to a boil until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
  3. Add carrots, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Combine well. Cook on low for at least 8 hours.