Slow Cooker Sunday Stew (119 of 150)

This wasn't a great recipe. I really can't figure out why either. It lacked flavor to me and the jalapenos gave it a weird flavor. 

I forgot to get potatoes so we didn't have potatoes - maybe that would have made it better. Hard to say. 

I will chalk this one up an experience and file it into the "no need to make again". 

Slow Cooker Sunday Stew

Recipe from Food Network

Serves 6

• 4 slices thick-cut bacon
• 2 T all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 medium onions, cut into quarters, keeping the root end intact
• One 10-ounce container plain white button mushrooms, wiped clean
• 4 medium carrots, cut into 2-inch chunks
• 4 medium red potatoes, unpeeled, quartered
• 4 cloves garlic, minced
• 1 jalapeno pepper, halved and partially seeded
• 1 c beer
• 1 T tomato paste
• 1 T Worcestershire sauce
• About 2 cups beef broth
• 2 sprigs fresh parsley
• 1 sprig fresh rosemary
• Buttery Lemon Parsley Noodles, recipe follows, for serving
• 2 T fresh parsley leaves, for garnish
• Buttery Lemon Parsley Noodles:
• 1 pound pasta (fettuccine, linguine, angel hair)
• 4 T (1/2 stick) butter
• 2 T olive oil
• 1/4 cup finely minced fresh parsley
• 1 T minced garlic
• 1 lemon, zested and juiced
• Kosher salt and freshly ground black pepper

In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.

Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.

Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.

Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. 

Cover and cook on low for 6 hours.