Title: Crockpotted Beer Beef Stew
Categories: Crockpot Soup
Yield: 8 Servings
| 3 | tb | Cooking oil |
| 4 | lg | Onions; sliced |
| 4 | lb | Stew beef; 1" inch cubes |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | | Bay leaf |
| 1/2 | ts | Thyme |
| 7 | oz | Beer; not "lite" beer |
| 3 | | Beef bouillon cubes; dissolv e in |
| 13 | | BEEFY SPANISH RICE |
Combine onions and cooking oil in removable liner. Place liner in
base. Cover and cook on high 30 to 40 minutes or until onions are soft.
Coat meat with mixture of flour, salt and pepper. Add meat and all other
ingredients to removable liner in base. Cover and cook on auto 6 hours; or
low 7-9 hours; or high 4 hours. To thicken sauce for gravy, uncover and
cook on high 20 to 30 minutes before serving. Serve over noodles.