Beer Beef Stew II recipe

12 servings

2 tablespoons vegetable oil

3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces

1 cup all-purpose flour

2 large potatoes, chopped

1 cup chopped carrots

3/4 cup chopped celery

3/4 cup chopped onion

3 cloves garlic, chopped

1 tablespoon dried basil

1 tablespoon dried thyme

1 cup chili sauce

1 cup beer

1/4 cup brown sugar

Heat the oil in a skillet over medium heat.

Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.

Transfer coated meat to the skillet, and cook about 1 minute, until browned.

Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker.

Place browned beef over the vegetables, and season with basil and thyme.

In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.

Cover slow cooker, and cook 8 hours on Low or 2 hours on High.