Slow Cooker Beer Stew
- 1 pound bacon slices
- 2 large onions, chopped
- 2 large green bell peppers, chopped
- 2 jalapeño 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
Instructions:
This stew freezes well. Remove the seeds from the jalapeño chiles for a very mild dish. Add canned dark kidney beans for a heartier stew.
- 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.
- Add the onions, bell peppers, and jalapeño 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.
- Remove the skillet from the heat and transfer the mixture to a greased 6- quart slow cooker. Add the tomatoes, tomato paste, and chili and taco mixes.
- 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.
- At serving time, spoon the stew into soup bowls. Top each portion with 2 tablespoons mozzarella, sour cream, and bacon.