INGREDIENTS
3 slices bacon
2 lbs beef stew meat, cut into 1-inch cubes
1⁄2 teaspoon pepper
1⁄2 teaspoon salt
2 cups fresh baby carrots, cut in half
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
12 ounces beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1⁄4 cup water
hot cooked noodles or mashed potatoes
DIRECTIONS
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discard all but 2 tablespoons drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in drippings.
Transfer to a 5-qt. slow cooker. Add the carrots, crumbled bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender.
In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. taste and adjust seasonings with salt and pepper if needed. Serve beef over noodles or mashed potatoes.