Slow Cooker Sunday Stew

Votes: 3

Time: 6 hours 40 minutes
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 18
Calories 291, total fat 10 G., saturated fats 4 G., proteins 18 G., carbohydrates 33 G., fiber 3 G., cholesterol 43 mg, sodium 534 mg, sugar 3 G.

This thick and warming beef and vegetable stew is the perfect dish for winter Sunday evenings. The beauty of this recipe is that it simmers for several hours in a slow cooker. At midday, you can throw in the meat, mushrooms, and coarsely chopped vegetables, pour in the beer sauce, and go about your Sunday chores while all the flavors slowly but surely meld. By dinner, you'll have a flavorful stew that Ree Drummond recommends serving with noodles in butter with lemon and parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stew

4 thick slices of bacon
2 tbsp. premium flour
900 g of beef for stewing, cut into 2.5 cm cubes.
2 medium onions, quartered, root end left intact
280 g of pureed champignons
4 medium carrots, cut into 5cm pieces.
4 medium red potatoes, unpeeled, cut into quarters
4 cloves garlic, crushed
1 jalapeño, halved lengthwise and partially seeded
1 cup of beer
1 tbsp tomato paste
1 tbsp Worcestershire sauce
About 2 cups beef broth
2 sprigs of fresh parsley
1 sprig of fresh rosemary
Noodles in butter with lemon and parsley (see recipe below), for serving
2 tablespoons fresh parsley leaves, for serving

Noodles in butter with lemon and parsley

450 g pasta (fettuccine, linguine or capellini)
55 g butter
2 tbsp. l. olive oil
1/4 cup chopped fresh parsley
1 tbsp. minced garlic
Zest and juice of 1 lemon

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large skillet over medium heat, cook the bacon until crisp, 8-10 minutes. Set aside. Drain off any excess fat, reserving about 2 tablespoons of fat in the skillet.
Place flour, a little salt, and black pepper in a zip-lock plastic bag and add the beef. Stir to thoroughly coat the pieces of meat with flour. Heat the rendered bacon fat in a frying pan over medium-high heat. Add the beef to the pan and fry in two batches until browned on all sides, 4-5 minutes per batch.

Place the onion in the bottom of the slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic, and jalapeño. Season with salt and pepper. Chop the cooked bacon into large pieces and sprinkle on top.
Pour the beer into a pitcher, stir in the tomato paste and Worcestershire sauce, and then pour everything into the slow cooker. Add enough beef broth to just cover the meat and top with sprigs of parsley and rosemary. Cover and simmer on low for 6 hours.
Serve the meat stew with buttery lemon-parsley noodles and sprinkle with about 1 teaspoon parsley per serving.
Noodles in butter with lemon and parsley:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. If using angel hair pasta, drain just before al dente. Drain and set aside.
In a large skillet over medium-high heat, melt the butter, then add the olive oil. Stir in the parsley, garlic, and lemon zest. Add the pasta and cook, stirring and coating with the sauce, until lightly browned, 2-3 minutes. Add the lemon juice, a pinch of salt, and black pepper and stir again.

Note

If the stew is too greasy, carefully remove the vegetables and meat from the broth. Strain the liquid and skim off any fat from the surface, then return the meat and vegetables to the sauce.