Stovetop or Slow Cooker Beer Stew Recipe

Most of the stews I make have wine. This one I used beer and the meat just melted apart. Great tenderizer and the taste was awesome. I was pleasantly surprised on this drunken stew. Get the best crusty bread ready to dip this amazing sauce in!

Beer Stew Recipe

3 pounds boneless pork, beef or chicken or venison stew meat
4 cubed potatoes
3 medium zucchini cut in cubes
2 teaspoons granulated garlic powder
salt pepper to taste
Optional: cayenne pepper for heat
2 plum tomatoes cubed or use a small can of diced tomatoes
1 cup peas
1 cup sliced or finger carrots
1 stalk celery
1 pound mushrooms
1 pound green beans cut
2 sliced bell peppers
1 teaspoon each Italian seasoning
1 - 28 ounce can crushed tomatoes 
1 - 12-ounce cans beer ( I prefer Guinness Beer)
water if needed if too thick

Saute the meat in 2 tablespoons of oil if using the stovetop method.
Brown and add everything to the pot and simmer on low for 2 hours to 3 hours or until meat falls apart.

2 tablespoons cornstarch mixed into a thin paste with water for thickening at the end ( this is for the slow cooker version)

You can use any other vegetables you like in this stew anything goes in the pot!

For the Slow Cooker Method:

Dump everything into a 5 quart or larger slow cooker.
( See note below). 

NOTE: If using a slow cooker place on high for 4 to 6 hours or low 6 to 8 hours. I also add the cornstarch to thicken it the last 30 minutes of cooking for a thicker stew.