Great Recipe Experiement 2012 #1

[baronessekat]

It was inspired by: Slow Cooker Beef and Beer Stew
http://southernfood.about.com/od/beefandbeerrecipes/r/r71104b.htm?p=1

Ingredients:

3 to 4 pounds top sirloin roast
1/3 cup flour
1 teaspoon paprika
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons vegetable oil
3 large potatoes, cut in 1 to 2-inch cubes
2 medium carrots, sliced
2 ribs celery, sliced
1 large onion, chopped, 1 1/2 to 2 cups
1 can (10 1/2 ounces) condensed beef broth
1 cup beer

Preparation:
Trim the roast and cut into bite-size pieces. In a food storage bag, combine the flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the beef cubes and toss to coat.

Heat the oil in a large skillet over medium-high heat. Add the beef and cook, stirring, for about 4 to 5 minutes, until browned.

Put potatoes, carrots, and celery in the slow cooker; top with half of the onions. Sprinkle with remaining 1/2 teaspoon of salt and 1/8 teaspoon pepper. Top with the browned beef.

Combine the condensed soup and beer; pour about 1 cup into the hot pan and scrape up any browned bits. Pour the pan contents and remaining beer and broth mixture over the beef. Cover and cook on LOW heat for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Serves 6 to 8.

I did alter the recipe some. I added Pezney's Tzardust to the dredge for the beef, which added a sweetness to counter the paprika. I added Mushrooms (sliced baby bellas), omitted the celery (didn't have any) and used home made stock rather than canned.

This is VERY tastey. I like the way the cinnamon of the Tzardust plays with the hints of paprika. There is a nice depth to the overall flavor of the dish. I don't taste the beer (Use Yuengling Lager as that was what dicea had left in my fridge) but can detect how it gave the depth to the broth.

I call it a soup because there just wasn't enough flour from the meat to thicken the broth. But that's OK. It works for me.

Definitely something I will do again.

Rating: 4 out of 5