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Crock Pot Beer Stew
Thanks to Jean Imboden for this recipe!
This would go well with our 7-up biscuits.
1 pound stew meat cut into bite size pieces 1 cup cubed potatoes 1 cup cubed carrots 1 cup cubed zucchini 1 cup chopped tomatoes (larger pieces) 1 cup sliced green beans 1 cup corn 1 cup peas 1 cup chopped spinach 1/2 cup thin sliced celery 1 cup V8 juice 1 teaspoon each garlic powder, black pepper, Italian seasonings, thyme 1 can 14.5 oz beef broth 1 12 oz bottle beer, any kind
Add all ingredients to the crockpot and mix well.
If you are using canned vegetables, wait to add them until the end as they are already cooked.
Cook on low for 7 hours. A bit longer is ok as fresh veggies will not turn to mush. I’ve cooked this for 9 hours with no problem.
Mix 2 heaping teaspoons of cornstarch to 1/3 cup cold water in a container and add to the crockpot, stirring well. Turn on high for 30 minutes to thicken.
Add canned ingredients, if needed, the last 10 minutes of cooking.
No salt is added as the V8, broth, and canned vegetables already have plenty of salt in them along with natural salt already in vegetables. May use no salt varieties of liquids and canned goods too.
Stews fills a 4 quart crock pot with about 2” to spare.