You are here: Home » Recipes » Slow Cooker Beer Stew Slow Cooker Beer Stew Recipe by American Profile Yield 12 servings PrintEmail "Like most good recipes, this one developed over time. It is tried and true and is always a hit. This stew is all meat and taste. " Ingredients 1 pound bacon slices2 large onions, chopped2 large green bell peppers, chopped2 jalapeno chiles, chopped2 medium garlic cloves, minced1/2 teaspoon black pepper1 (12-ounce) can or bottle dark beer10 medium tomatoes, diced, or 4 (14-ounce) cans diced tomatoes1 (6-ounce) can tomato paste1 (1-ounce) package chili mix1 (1-ounce) package taco mix4 pounds ground sirloin Salt and black pepper3 cups shredded mozzarella or Mexican blend cheese Sour cream Instructions Place a large skillet over medium-high heat. Add the bacon and cook until brown, stirring frequently. Remove the bacon with a slotted spoon and drain on paper towels. Crumble. Add the onions, bell peppers, and jalapeno peppers to the bacon drippings. Cook until the onions are translucent, about 6 minutes, stirring frequently. Add the garlic and black pepper; cook 15 seconds. Add the beer and bring to a boil. Remove the skillet from the heat and transfer the mixture to a greased 6-quart slow cooker. Add the tomatoes, tomato paste, and chili and taco mixes. Add one-third of the ground sirloin to the skillet and cook over high heat until browned, stirring frequently. Add the browned sirloin to the slow cooker and repeat with the remaining beef. Cover and cook on High for 4 to 5 hours. Season with salt and black pepper. At serving time, spoon the stew into soup bowls. Top each with 2 tablespoons mozzarella, sour cream, and bacon. Recipe by Mary Lewis, Eatonton, Ga.