Ternera estofada con champiñones

Ingredientes

• 2 lbs Stewing beef (Chuck, shortribs, or brisket cubed)
• salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion
• 3 cloves garlic (chopped)
• 16 ounces Baby Portabella Mushrooms (sliced or if small keep whole)
• 1 cup dark ale
• 3 sprigs of thyme
• 1 tablespoon flour
• 1/4 cup cold water
• a good handful fresh parsley (chopped)

Preparación

1. 1

   Place the mushrooms in a microwave-safe bowl and cook on high heat for 3 minutes to release the water. Strain and set aside.

2. 2

   Heat 3 tablespoons oil in a large pan on medium-high heat. Start by browning the beef in batches on all sides. Add to the slow cooker.

3. 3

   Using the same pan, add more oil if needed. Cook the onion umtil trnaslucent. Add the garlic and cook another minute.

4. 4

   Stir in the ale and add the mushrooms and thyme. Bring to a boil, then add the mixture to the slow cooker with the beef. Season well with salt and pepper. Cook on low 8-10 hours.

5. 5

   Before serving the remove the lid. Add the flour to the water and mix until no lumps appear in the mixture. Mix into the stew and cook uncovered for 30 more minutes on high – this should thicken the sauce nicely.

6. 6

   Stir in the chopped parsley and serve over, noodles, rice or potatoes.