Hometown Recipes for the Holidays/2007

Slow Cooker Beer Stew
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
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
one 12-ounce can or bottle dark beer 10 medium tomatoes, diced, or four 14-ounce cans diced tomatoes one 6-ounce can tomato paste
one 1-ounce package chili mix one 1-ounce package taco mix 4 pounds ground sirloin
salt and black pepper 3 cups shredded mozzarella or Mexican-style cheese sour cream



1 Place a large skillet over medium-high heat. Add the bacon and cook until browned, stirring frequently. Remove the bacon with a slotted spoon and drain on paper towels. Crumble.
2 Add the onions, bell peppers, and jalapeno chiles to the bacon drippings. Cook, stirring frequently, until the onions are translucent, about 6 minutes. Add the garlic and black pepper; cook for 15 seconds. Add the beer and bring to a boil.
3 Remove the skillet from the heat and transfer the mixture to a greased 6-quart slow coker. Add the tomatoes, tomato paste, and chili and taco mixes.
4 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.
5 At serving time, spoon the stew into soup bowls. Top each portion with 2 tablespoons mozzarella, sour cream, and bacon.

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