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Slow-Cooker Sunday Stew by Ree Drummond
by Ree Drummond, The Pioneer Woman
  • 4 slices thick-cut bacon
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 medium onions, cut into quarters, keeping the root end intact
  • One 10-ounce container plain white button mushrooms, wiped clean
  • 4 medium carrots, cut into 2-inch chunks
  • 4 medium red potatoes, unpeeled, quartered
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, halved and partially seeded
  • 1 cup beer
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • About 2 cups beef broth
  • 2 sprigs fresh parsley
  • 1 sprig fresh rosemary
  • Buttery Lemon Parsley Noodles, recipe follows, for serving
  • 2 tablespoons fresh parsley leaves, for garnish
  • Buttery Lemon Parsley Noodles:
  • 1 pound pasta (fettuccine, linguine, angel hair)
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1/4 cup finely minced fresh parsley
  • 1 tablespoon minced garlic
  • 1 lemon, zested and juiced
  • Kosher salt and freshly ground black pepper
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