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Chane's Beer and Rye Beef Stew

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"Almost like a traditional Scottish stew. Adjust spices to taste while cooking. I serve this with garlic mashed potatoes piped on the plate around the stew."
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7 h 30 m servings 526 cals
Original recipe yields 10 servings

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  1. Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat.
  2. Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer.
  3. Cover and cook on Low for 3 to 4 hours.
  4. Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar.
  5. Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.


  • Cook's Notes:
  • You can also make this using lamb, deer, elk, or bison. Use chicken broth for a lighter flavor.
  • Substitute 6 ounces fresh mushrooms for the canned if desired. You can substitute blue agave nectar for the sugar if desired.
  • The more caraway you add, the richer the beer base with be, so if you love the taste of a porter, add more caraway and all rye flour.
  • To save time, you can cook on High for 2 hours at the end.

Nutrition Facts

Per Serving: 526 calories; 27.9 g fat; 25.5 g carbohydrates; 40.9 g protein; 118 mg cholesterol; 1779 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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