Winter Beef Stew
Recipe by Haylie Duff of Real Girl's Kitchen
2 pounds cubed stew beef
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 yellow onion, chopped
6 potatoes, peeled and quartered
4 ounces sliced shitake mushrooms
1/2 cup sundried tomatoes
4 cups beef stock
1 can dark beer (optional)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 can (15 oz.) Libby's Mixed Vegetables, drained
1. In large mixing bowl, add beef cubes, flour, salt and pepper; toss until well coated.
2. Heat oil in large skillet over medium-high heat. Add beef and garlic. Stirring occasionally, brown beef on all sides, approximately 3 minutes.
3. In slow cooker, layer onions, potatoes, beef, mushrooms and tomatoes. Pour in stock and beer (optional); add bay leaf and herbs. Cook on low for eight hours.
4. Add mixed vegetables and serve hot.