CROCKPOT WEDNESDAY

Beef stew is one of my favorite comfort foods. Today's recipe has a bit of a twist in that the ingredients include a nutty brown beer. That should add an interesting taste. The recipe comes from the current issue of COOKING LIGHT.

CLASSIC SLOW COOKER BEEF STEW
2 lbs. trimmed boneless chuck roast, cut into 2 inch cubes (I will probably buy stew beef already cut instead of buying a roast.)
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground pepper, divided
2 tbsp. canola oil
3 medium  halved lengthwise and cut crosswise into 1/2 inch thick slices
6 garlic cloves, thinly sliced
1 12 ounce nut brown ale
1 1/4 c. unsalted beef stock, divided
1 1/2 lb. baby Dutch potatoes, halved
1 lb. carrots, peeled and cut diagonally into 2 inch pieces (I will probably use baby carrots)
4 thyme sprigs
2 bay leaves
2 tbsp. all-purpose flour
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 c. flat-leaf parsley leaves

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Add 1 1/2  tsp. oil to the pan; swirl to coat. Add half the beef to the pan; cook 6 minutes, turning until well browned on all sides. Remove beef from the pan. Repeat procedure with 1 1/2 tsp. oil and remaining beef; remove beef and any juices from the pan.
Add remaining 1 tbsp. oil to pan; swirl to coat. Add onions and garlic; saute 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in one cup stock, remaining 1 1/4 tsp. salt, and remaining 3/4 tsp pepper. Bring to a simmer. Carefully pour mixture into a 6 qt. electric slow cooker. Add beef, potatoes, carrots, thyme and bay leaves.
Cover and cook on LOW for 7 hours.
Combine remaining 1/4 c. stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar.Discard thyme sprigs and bay leaves. Sprinkle with parsley.