The only thing I'd change next time we make it is maybe put some more veggies in it and possibly add potatoes. It felt like there was really a lot of meat and not a whole lot of anything else.
This can be prepared a head of time, such as the night before, if you want to just throw it in the pot in the morning and go. There is about 30-45 minutes of work to do before you can turn the slow cooker on, so for those that have to leave for work in the morning, it may be a good option.
4 tsp canola oil, divided
2 lbs bottom round, trimmed of fat and cut in to 1-inch cubes
3/4 lb sliced cremini or white button mushrooms
3 Tbsp all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut in to 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 & 1/2 Tbsp dijon mustard
1 tsp caraway seeds
3/4 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf
- Heat 2 tsp oil in a large skillet over medium heat. Add half the beef and brown all sides, turning frequently, about five minutes.
- Transfer to slow cooker, drain any fat from the pan.
- Add remaining 2 tsp oil to skillet and brown remaining beef. Transfer to the slow cooker.
- Return the skillet to medium heat, add the mushrooms and cook, stirring often until they give off their liquid and it evaporates in to a glaze, about 5-7 minutes.
- Sprinkle flour over the mushrooms, cook undisturbed for 10 seconds, stir and cook for 30 more seconds.
- Pour in ale, bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes.
- Transfer the mushroom mixture to the slow cooker.
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper, and bay leaf to the cooker. Stir to combine.
- Cover and cook on low until the beef is very tender, about 8 hours.
- Discard the bay leaf before serving.
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