This recipe is one of our favorites at our house. The sweetness of the root beer infuses into the meat and gives it a slightly sweet, yet savory flavor. This meal does not have to be made in the CanCooker but it does make for easy cooking and clean up. I’ve cooked this in many different ways. In my slow cooker, on the campfire. I’ve even done it on the burner side of my grill.
2 1/2 pounds of beef cut into 1-inch cubes
3 tablespoons of flour
12 ounces of root beer
8 ounces of mushrooms chopped
1 onion diced
3 cloves of garlic minced
1 tablespoons dijon mustard
1 tablespoon of Worcestershire sauce
1 cup of beef stock
1 teaspoon of salt
1 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
extra salt and pepper for seasoning flour
Take 3 tablespoons of flour and season with salt and pepper. Dump that and all the cubed beef in a gallon zip lock bag. Shake it up and get it all good and coated. You will not have any flour left, it’ll just be enough to cover the beef. In batches, brown the beef. You don’t have to get all sides, you just want at least two sides with a good crust on it.
Saute your onions and mushroom in the same pan as your beef. Deglaze your pan with the beef stock.
Pour the root beer in the CanCooker, add veggies and garlic, dijon mustard Worcestershire, and spices. Stir it about. Add the beef but don’t stir anymore. Pour the beef stock on top.
Lock your lid and cook over medium heat until you see steam coming out. Once you do, cook over low heat for 60 minutes or until the meat is tender. That’s it! Be careful when you open the lid – steam burns suck.
**Note: You can use any beef stew meat or you can cut up a chuck roast. If you have access to a Costco, they have the best stew meat.