Traditional beef stew with a twist of beer, chili sauce, and brown sugar.
INGREDIENTS (for 1 servings):
- 2 tablespoons vegetable oil
- 3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
- 1 cup all-purpose flour
- 2 large potatoes, chopped
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 3 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 cup chili sauce
- 1 cup beer
- 1/4 cup brown sugar
PREPARATION:
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.