Slow-Cooked Mediterranean Brown Ale Beef

Serves 8

1 bottle Brown Ale Beer (12 ounces)
1 envelope dry onion-mushroom soup mix (1.8 ounce size)
½ cup sun-dried tomatoes (not in oil)
2 TBLS flour
4 cloves garlic, sliced
2 tsps dried rosemary, crumbled
2 TBLS olive oil
3 pounds beef chuck stew meat, cut into 2-inch chunks
1 onion, halved and sliced
2 orange bell peppers, cut into strips
½ cup pitted Kalamata olives
½ cup pitted green olives
¼ cup chopped parsley

In 5-6 quart slow cooker, combine beer, soup mix, sun-dried tomatoes, flour, garlic and rosemary.

In large skillet over medium-high heat, warm oil. Add one-third of beef chunks and brown all over, about 3 or 4 minutes. Transfer beef to slow cooker. Brown remaining beef in two batches; transfer to cooker.

In same pan, sauté onion drippings in skillet 3 minutes or until lightly browned. Scatter onions over beef in slow cooker. Cover and cook on low heat setting for 6 hours.

Stir in bell peppers and olives. Cover; cook 45 minutes longer to low setting. To serve, spoon beef over hot pasta or rice. Sprinkle with chopped parsley.

Nutrition Information, Per Serving:
380 calories; 19 g fat; 5 g saturated fat; 14 g carbohydrate