Winter Beef Stew


Recipe by Haylie Duff of Real Girl's Kitchen

2 lb stewing beef (chuck roast or sirloin tip)
1 yellow onion (chopped)
6 new potatoes (halved)
1⁄2 c sundried tomatoes
1⁄2 c dried shitake mushrooms
1 bay leaf
4 clv garlic
4 c beef stock
1 c dark beer (optional)
handful of herbs (thyme, oregano, rosemary)
pinch of salt

Toss beef cubes in 2-3 tbsp of flour and brown in large skillet over medium heat with 2-3 tbsp of oil. Set aside.

Layer onions, potatoes, beef, mushrooms and tomatoes in slow cooker.

Pour in liquids and add herbs and pinch of sea salt.

Cook on low for eight hours.

In last hour, add Libby's® Mixed Vegetables.