Abita Beef Stew in a Crock Pot

Name: Abita Beef Stew in a Crock Pot
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs beef stew meat; 2 leeks, white and light green parts only; 2 shallots; 4 garlic cloves; 4 carrots; 4 turnips; 4 stalks celery; 1 large red potatoes; 4 sprigs fresh rosemary; 4 sprigs fresh sage; 8 sprigs fresh thyme; 2 (14 ounce) cans beef stock; 2 (12 ounce) bottles beer, I prefer Abita Amber or Pecan Harvest, but you can use any amber ale you like; 2 bay leaves; 1 teaspoon cayenne pepper; 2 teaspoons fresh cracked pepper

Submitted by CptShane

"I came up with this idea after deciding to make beef stew and then realizing I had no wine or tomatoes in the house. The beef comes out super tender and the broth is very flavorful. It's great with hot crusty bread."

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Ready In:: 8hrs 20mins
Ingredients:: 16
Serves:: 4

ingredients

1 ¹⁄₄ lbs beef stew meat
2 leeks, white and light green parts only
2 shallots
4 garlic cloves
4 carrots
4 turnips
4 stalks celery
1 large red potatoes
4 sprigs fresh rosemary
4 sprigs fresh sage
8 sprigs fresh thyme
2 (14 ounce) cans beef stock
2 (12 ounce) bottles beer, I prefer Abita Amber or Pecan Harvest, but you can use any amber ale you like
2 bay leaves
1 teaspoon cayenne pepper
2 teaspoons fresh cracked pepper

directions

Chop the leeks, shallots, garlic, carrots, turnips, celery, and potato and place in the bottom of a crock pot.
Pick the leaves from the rosemary, sage, and thyme, and finely chop. Place in the crockpot.
Place the beef on top of the veggies and herbs.
Pour the stock and the beer over everything - it should just about cover.
Crack the black pepper and sprinkle in the cayenne.
Place the bay leaves into the crock pot, 1/4 inch under the surface.
Cook on low for 8-10 hours, or high for 5 hours if you're in a hurry.

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Reviews

Wonderful beef stew! I used gluten free beer intead of the amber ale (which I probably wouldn't get here anyway) and a "normal" potato (there are not many potato varieties in Germany and the red ones only come as very, very small ones if at all), but otherwise made as suggested and cooked it on high for 5 hours. This makes the most flavorful beef broth I've ever tasted, and the stew came out perfectly - tender and not at all dry. Thanks for posting, this will be a keeper! Made for Let's PARTY December 2009.

Mia in Germany