Slow Cooker Beef & Ale with Mushrooms
There’s nothing like a hearty beef and ale stew to warm you through when it’s cold outside. This recipe for Slow Cooker Beef & Ale with Mushrooms is a comforting classic – this version is slow cooked resulting in tender meat in and a dark rich gravy.
I love slow cooked meals this time of year, but I sometimes run into trouble with slow cookers and knowing how much liquid to ad. Because slow cookers have a tightly sealed lid, the liquid doesn’t evaporate so when adapting a standard recipe, I find it’s best to reduce the liquid by about a third. The liquid should just cover the meat and vegetables. You also shouldn’t over fill your slow cooker. Half to two thirds full is perfect. So when I started working on this recipe I wasn’t sure how to get the flavor without adding too much stock. So, I cut the stock completely and used just one bottle of beer to cook the meat in. The result was gloriously tender beef and a sauce that was packed with a rich flavor. I also add the thickening agent at the end, take the lid off and raise the temperature for the last half hour. That way, the stew doesn’t end up more like a soup.
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