I  busted out the CanCooker again and this time I’m cooking up some off the chain beef stew. It’s simple and straightforward just like everything else that is cooked in the CanCooker but it’s oh so delicious. It’s just like mom used to make. Unless it was gross, then this is nothing like hers.

And you can totally make this on the stove, in the oven, or in your slow cooker. Just follow all the same instructions but don’t wait for steam to jet out or you’ll be waiting a long time!

CANCOOKER BEEF STEW

INGREDIENTS

2 lbs stew meat or chuck roast cubedCanCooker Beef Stew
3 TBS of flour
salt and pepper, about 1 teaspoon of each
1 lbs of carrots, cut in chunks
1 onion, roughly chopped
1 1/2 pounds of potatoes, cut in manageable chunks
2 cups of frozen mixed vegetables
1 8 oz can of tomato sauce
1 12 ounce bottle dark beer
2 cups of beef stock
salt and pepper to taste

DIRECTIONS

First, put your flour and salt and pepper in a zippy bag or another vessel.  Coat the meat then brown.  You may have to do this in batches, you don’t want to over crowd or you won’t get a good crust.

READ  Pressure Cooker Swiss Steak with Tomatoes and Cream

When all the meat is browned, put it back in the CanCooker along with all the other ingredients. Give it a stir about. Don’t forget your salt and pepper.

Put the lid on and over medium heat, wait for the steam to start jetting out of the hole. When it does, take the heat down to medium low and cook between 60 and 90 minutes or until tender.

**Note: I want to mention here that you positively don’t need a CanCooker for this.
Don’t want or have beer? Don’t use it. You can use beef stock in place of the beer.
Last time I used Blue Moon Cappuccino Oatmeal Stout, but any dark beer will work.

CanCooker Beef Stew - Better Than Mom's!Click To Tweet

Want to see it in action?

 

Print Friendly, PDF & Email
It's only fair to share...Share on RedditEmail this to someoneShare on Yummly

Leave a Reply