BEER BEEF STEW II

BEER BEEF STEW II

2 Tbsp. vegetable oil
3-1/2 lbs. beef stew meat, cut into 1-1/2-inch pieces
1 cup all-purpose flour 2 large potatoes, chopped
1 cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
3 garlic cloves, chopped
1 Tbsp. dried thyme
1 Tbsp. dried basil
1 cup chile sauce
1 cup beer
¼ cup brown sugar

Heat oil in a skillet over medium heat. Place the beef stew and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.

Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over vegetables, and season with basil and thyme.

In a bowl, mix the chili sauce, beer and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on LOW or 2 hours on HIGH.

Yield: 12 servings.