Lunch: Beer-Braised Beef Stew

Pair this beef stew with a dark beer and you will have the perfect meal for a guy's night.

Ingredients

1 boneless beef chuck roast
salt
Pepper
2 medium onions
2 lb. carrots
2 tbsp. water
1 bottle dark beer (such as a brown ale)
1/3 c. white (distilled) vinegar
1/2 c. ketchup
1/3 c. golden raisins
3 tbsp. brown sugar
green beans

Instructions

Rub one beef chuck roast with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.
To skillet, add onions, carrots, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add beer and vinegar. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl along with ketchup, raisins, and brown sugar.
Cover; cook 10 hours on Low or until tender.
Skim and discard fat from cooking liquid. Slice meat; serve with vegetables and green beans, if desired. Drizzle with cooking liquid.

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