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- Preparing Time: 7 hours and 30 minutes
- Total Time: -
- Served Person: 10
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/3 cup whole wheat flour
- 1 cup beef broth
- 1 (6 ounce) can tomato paste
- 2 tablespoons coarse kosher salt
- 1 (12 ounce) bottle beer
- 1/3 cup rye flour
- 2 1/2 teaspoons ground black pepper, divided
- 2 1/2 teaspoons dried thyme, divided
- 2 teaspoons caraway seeds, divided
- 3 pounds cubed beef stew meat
- 1 (14 ounce) can italian-style crushed tomatoes
- 1 large onion, cut into chunks
- 3 cloves garlic, pressed
- 1 (14 ounce) package frozen carrots, celery, and onions
- 1 (10 ounce) package frozen chopped green bell pepper
- 1 (5 ounce) can sliced mushrooms, drained
- 1 (.75 ounce) packet dry brown gravy mix
- 1 1/2 tablespoons chipotle-flavored hot sauce (such as tabasco®)
- Carbohydrate 25.5
- Cholesterol 118
- Fat 27.9
- Protein 40.9
- Sodium 1779
- Calories 526 calories;
Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat. Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer. Cover and cook on Low for 3 to 4 hours. Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar. Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.
