Instructions
Season beef with salt and pepper. Add beef to a large skillet, browning, about 6 minutes per side. In a 6 quart slow cooker, transfer beef. Add
onions to the skillet over medium heat, Cook until the brown, stirring occasionally, about 8 minutes. Stir broth into skillet, and bring to a boil. Constantly stir to scrape browned bits off of the bottom
of the pan. Transfer mixture to slow cooker. add potatoes, garlic, vinegar, browned sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl, and refrigerate. Pour the remaining
beer into the slow cooker. Submerge potatoes in the liquid. Top with carrots. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours. About 20 minutes before the cooking time is through, whisk flour
into the reserved beer. Add 1/4 cup of the hot liquid from the slow cooker to the bowl until blended. Stir the mixture into the slow cooker, covering. Cook on high until the mixture thickens, about 15
minutes. Discard bay leaves and serve.
Nutritional information per serving (1 cup): 231Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 46 mg Chol, 341 mg Sod, 24 g Carb, 3 g Fib, 17 g Prot, 44 mg Calc.
Light points: 5
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