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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. Ingredients
2. • 4 teaspoons canola oil, divided
3. • 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
4. • 3/4 pound sliced cremini or white button mushrooms
5. • 3 tablespoons all-purpose flour
6. • 2 cups brown ale or dark beer
7. • 4 large carrots, peeled and cut into 1-inch pieces
8. • 1 large onion, chopped
9. • 1 clove garlic, minced
10. • 1 1/2 tablespoons Dijon mustard
11. • 1 teaspoon caraway seeds
12. • 3/4 teaspoon salt
13. • 1/2 teaspoon freshly ground pepper
14. • 1 bay leaf
15. Directions
16. • 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 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
17. • 2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
18. • 3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
19. • 4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
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