STEW MEAT RECIPES OTHER THAN STEW RECIPES

Steps:

• Combine the beer, 2½ cups of broth, garlic, bay leaves, and thyme. Set aside.
• Place the onions at the bottom of the crockpot.
• On the bed of onions, layer the chicken pieces on top.
• Distribute the bacon and mushrooms evenly on top of the chicken.
• Pour the beer mixture over the chicken. Cover and cook over High for 3 to 4 hours, or on Low for 6 to 7 hours
• Roughly 2 hours before the stew is ready, add the potatoes and carrots.
• Add your cabbage roughly 1 hour before the stew is ready. Continue cooking.
• Roughly 15 minutes before it is ready to be served, dissolve the flour in the remaining broth.
• Temporary remove chicken from the mix and set aside. Add your slurry into the crockpot while stirring.
• Once the starch has been combined, return the chicken, season to taste with salt and pepper and allow to finish cooking
• Serve together with potatoes of your choice, or crusty bread.

Steps:

• In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
• In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
• Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
• Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
• For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.