This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.
This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.
Heat 2 tsp 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 crock pot.
Drain any fat from pan.
Add the remaining 2 tsp oil and brown the remaining beef.
Transfer to the crock pot.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 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 crock pot.
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
Stir to combine.
Cover and cook on low until the beef is very tender, about 8 hours.
Discard bay leaf before serving.
To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
