- 1 lb beef stew meat cut into 1-inch cubes
- 1 yellow onion, diced
- 4 garlic cloves, diced
- 3 large carrots, peeled and diced
- 3 large russet potatoes, washed, diced into 1-inch pieces
- 1 C Water
- 1 16 oz. Can Great Lakes Nosferatu Imperial Red IPA
- 4 Tbsp unsalted butter
- 1 Tbsp salt (omit if using salted butter)
- 1 Tbsp meat tenderizer
- 4 Tbsp beef bouillon
- 1 Tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- 1 Tbsp corn starch
- diced celery, chopped mushrooms, additional vegetables (optional)
Prep all ingredients. Place all into a slow cooker, and cover. Feel free to add additional vegetables. Cook on High for 4 hours, or Low for 8 hours.
For thicker broth, prepare additional corn starch and water mixture and add to warm stew to thicken.
Serve with warm sourdough or bread of choice, and of course a pint of Nosferatu Imperial Red IPA.
Serves 3-4.
Recipe by Marketing Manager Vicki Campana
