This is a recipe that uses a Dutch Oven, it could be modified for a Crockpot, but I’m not sure how the timing would work out.

• Serves 4-6
• Cook time: 55 minutes
• Prep Time: 15 minutes

Ingredients

The recipe takes quite a few ingredients including beer so get ready for a hearty meal.

• 2 lbs of Stew beef, chuck preferably
• 2 tablespoons flour
• 2 large carrots
• 3 medium white potatoes (skinning optional) chopped into 1” chunks
• One large onion, sliced
• 2 Tablespoons of minced garlic
• 11oz of Imperial Porter Beer (a smoky malt is the best)
• 5oz of Jim Quessenberry’s Sauce Beautiful
• 2 Tablespoons of Grapeseed oil (or olive oil)
• Ground sea salt, ground pepper, seasoning salt, smoked paprika to taste

Instructions

1. Put the dutch oven on a medium burner with the grapeseed oil.
2. When the oil is rippling put in the stew beef and turn until evenly browned, add the garlic and flour in halfway through this process.
3. Dump the Carrots, Potatoes and Onion in the dutch oven, add salt, pepper and paprika.
4. Add Imperial stout, careful it may froth up.
5. Add Sauce Beautiful
6. Cover and let sit for 15 minutes or until simmering. Turn on oven to 350°
7. Set dutch oven on a middle rack for 20 minutes.
8. When 20 minutes is up check on stew, if it is not thickening enough, cook for the last remaining 20 minutes uncovered.
9. Allow to cool for 5 minutes.

Serve in a bowl with a glass of the same porter beer and a hunk of hearty bread to sop up the broth.