Slow Cooker Beer Stew
- Yield 12 servings
"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. "
- 1 pound bacon slices
- 2 large onions, chopped
- 2 large green bell peppers, chopped
- 2 jalapeno chiles, chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon black pepper
- 1 (12-ounce) can or bottle dark beer
- 10 medium tomatoes, diced, or 4 (14-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 (1-ounce) package chili mix
- 1 (1-ounce) package taco mix
- 4 pounds ground sirloin
- Salt and black pepper
- 3 cups shredded mozzarella or Mexican blend cheese
- Sour cream
- 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.