Sue's Slow Stew

to Prep & to Cook

Yields 1 (8 servings × 2)

Slow and low is the way to go when cooking large, tough cuts of meat.


2 tablespoons fresh chopped parsley

3 tablespoons cold water

1 bay leaf

0.5 teaspoon black pepper

3 tablespoons flour

1 teaspoon dried rosemary

3 ribs celery, thinly sliced

2 pounds potatoes baby red potatoes

4 medium carrots, peeled, thinly sliced

1 cup apple cider

2 cups beef broth

1 cup dark beer

2 pounds beef chuck, cut in 1-inch cubes

1 cup chopped onions

1 slice bacon, diced


Put bacon in freezer for 20 minutes to firm. This will make it easier to chop.

Chop bacon and cook until fat is rendered. Drain fat from pot and reserve. Place bacon on paper towel and set aside.

Add 2 tablespoons of bacon fat to pot, and cook beef and onions over medium high heat until the beef is browned and onions are cooked.

Put the beef and onions in the slow cooker with the bacon, beer, beef broth, apple cider, potatoes, carrots, celery, bay leaf, rosemary, and pepper.

Cover and cook for 7 to 9 hours.

Combine flour with cold water to form a smooth mixture.

Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.

Recipe by Sue